Culatello Strolghino owes its name to the dialect term “strolga”, witch. It is said that the witch used to decide whether the meat taken from the noble part of the pork thigh could be suitable for culatello processing. That’s why only those who produce Culatello can sell true Culatello Strolghino.
At the beginning of the 1930s, in the lowlands near Parma “La Fattoria di Parma” was founded by a family firmly tied to the traditions of its land, with the aim of turning cured meats into real art. Eighty years after the birth of the company, quality together with tradition and innovation are a true benchmark of La Fattoria di Parma.
La Fattoria di Parma products
- True Felino PGI Salami, whole, half and also half and vacuum-sealed on a wood chopping board
- Culatello Strolghino, in several types: whole in gut , peeled and vacuum-sealed. whole peeled with cutting board, or packaged in an elegant plexiglass tube;
- Parma Salami, 100% pure pork
- Matusalam Salami, 100% pure pork, packed in 105-centimeter plexiglass tube;
- Culatello is available whole, with rind or peeled;
- Culatta (culatello with rind);
- Lean culatello
- Fiocco di culatello
- Coppa
- Pancetta
- Black pepper guanciale
- Bianco di Culatello (soft cream similar to lard)
