thumb|300px|Strolghino Strolghino () is a salume prepared from pork. It is thin, with an average weight of 300 grams, and may be prepared from the "lean leg meat" of the domestic pig. Leftover cuts of meat from the preparation of culatello are typically used. It may be prepared from parts of the pig that are not used in ham. Strolghino may only be available for only a few months in some areas. It may have a relatively short curing time of 15–20 days, which results in a very tender product resembling "fresh, raw sausage meat".
thumb|300px|Strolghino Strolghino () is a salume prepared from pork. It is thin, with an average weight of 300 grams, and may be prepared from the "lean leg meat" of the domestic pig. Leftover cuts of meat from the preparation of culatello are typically used. It may be prepared from parts of the pig that are not used in ham. Strolghino may only be available for only a few months in some areas. It may have a relatively short curing time of 15–20 days, which results in a very tender product resembling "fresh, raw sausage meat".
The word derives from the word strolga, which in the Emilian dialect means 'witch' or 'soothsayer'/'fortune-teller', as it was believed that they could be used as an early predictor of the quality of the culatello—which requires a much longer curing time—from which the meat used to make the strolghino was trimmed.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).