These sausages are made from the meat of an indigenous breed of pigs, the so-called Cinta Senese. The meat of these pigs is much tastier than of the other races, as in the rearing and feeding of these animals, great emphasis is placed on high-quality forage.
It 's the " Prague Ham " known for excellence in the city of Trieste which comes from Central European culinary tradition. It is obtained by processing heavy foreign thighs carefully selected. This Prague with bone is delicately flavored and lightly smoked with beech wood that gives it a nice and unmistakable flavor. The product must be sliced by hand into the vice.
The Salumificio Sfreddo from Trieste, since its foundation, has had as its main objective the reaching of the Total Quality.
In 1999 the company has obtained the DNV certification for the quality system ISO 9001\2008. The company is particularly careful to food intolerances. Besides the traditional "Cotti all'Italiana" line, Salumificio Sfreddo offers a series of "marked spike" products guaranteed by the AIC ( Italian Celiacs Association), and certified as a STP product as a smoked specialty without any allergen as the monosodium glutamate, caseinatum, lactose and milk derivatives. This approach answers both the requests of the national and the international market, particularly interested in a wise gamma of food products which can satisfy the most different and demanding tastes.
It is a small salami coming from the southern part of Parma, it is made up of the meat obtained through the same processing techniques of the Culatello.
In the past every family bred in its own house the pigs, a blessed animal which was fed with the rests of the meals.
The Strolghino is born exactly from these home-made productions, it was the first salami eaten only a few weeks after the processing of the pig's meat.
The accurate choice of the meats and the ingredients is an essential phase for the final result.
After the grinding the paste is bagged in a very thin bowel with accelerates the drought and leads it to the right maturation in s short time.
Its taste is delicate and light, it has to be eaten still soft. The best way to prepare the Strolyghino salami is cutting it into thick slices and match it with some fragrant bread or crunchy toasts as the tradition suggests.
It is a great fanciful aperitif accompanied by fresh wines both sparkling and still.
The slice is red intense colored, the diameter is a bit bigger than the classic Bresaola, because it is taken from bigger animals which is the characteristic of the rump of the Piedmontese Fassona.
The Macelleria Mastra Alebardi realizes its Bresaola exclusively with Piedmontese Fassona race cows directly bred by them.
The characteristics of the raw material can be easily recognized in the taste and colour of the meat which is elaborated with extreme cure respecting the traditional techniques, the quality of a meat poor of fats and rich of iron.
Its taste is sweet, the flavor of the meat really stands out, the spices are light and not intrusive.
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