Strolghino is a salami with a small diameter to be enjoyed very young. It is made with the meat obtained from trimming Culatello. In fact, in giving the Culatello its classic pear shape, a little meat is always left over which, given its precious origin, is surely the best part of the entire pig. Very lean, delicate, and particularly sweet, it delights the palate of the few who know it and have had the opportunity to taste it, despite the small quantity produced. Precisely because it is filled in a very fine casing, it comes wrapped in the straw paper used locally by traditional grocers. If whole, Strolghino di Culatello can be kept for some days in the fridge or the cellar, as long as this is damp and cool (no higher than 16-17°C): avoid places that are too dry, the Strolghino could dry out and be ruined. Once opened, Strolghino can be kept in the fridge wrapped in food grade cling film: it is best eaten 2-3 days after opening.