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« Dal Pescatore | Main | Should I supersize, Italian style? »

March 31, 2005

Comments

Ore

Ciao Alberto,

Great post! I'm not trying to be a cop but there really isn't a stop date to the Strolghino, or to the Culatello...The Zibello consorzio is only from those dates you mentioned above...but we still are making both the salame and culatello and these we usually age for a longer period of time and keep for consumption in the restaurant and for private sales...it still looks amazing inside, just not very amazing outside...without all those cool tags.

Your salame looks great...where is it from!?!

Sorry for being a cop...I love pigs though (bad joke)

Alberto

Ore, thanks for the correction. The info I reported above is the one I got from the lady in this shop in Parma (I'll have to look if I still have the address somewhere). She explained that strolghino's production was strictly connected to that of Culatello di Zibello. Do you know if other producers continue culatello making all year long as Al Vedel does? I imagine so, given the amount of "simple" non DOP Culatelli on sale in Italy. Still, it makes me wonder if strolghino was, at least originally, a strictly seasonal product.

keiko

Hi Alberto - I'm fascinated by this story! I really enjoyed the episode of killing a pig in A Cook's Tour, I mean, not the killing process but how he felt about it. This salami MUST be delicious - I sometimes buy ones that covered in ash at French market, is that common in Italy too?

Alberto

keiko, I must admit I've never seen any ash covered salami in Italy, but since I don't know all of the regional specialities one could find throughout Italy, I would not exclude something similar exists. It is definitely not common though. Which part of France does it come from?

keiko

Hi Alberto - I forgot to ask them where it came from (I'm not passionate enough, am I?), but the market is held once a week so I'll ask next time... I've bought the same type at the deli in Bon Marche in Paris, so I assume it's quite common in France. It's really interesting to find that there are so many different types! Have you finished Strolghino yet?

Alberto

keiko the salame is long finished, it lasted three days after opening, caused in part by how delicious it was and in part by the small size of the thing.
There's so many salumi in Italy that the Italian rural institute decided to publish an atlas a few years ago. I don't have any numbers at hand, but it would not surprise me if there were at least 100 different salami jkinds throughout Italy. We have 407 cheeses after all.

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