Carved from the rump, this young and delicious cold cut is perfect for those aperitifs.

Strolghino is lean and sweet. Legend has it that pork butchers would consult a strolga, a witch, in order to successfully produce such a delicate cold cut, hence the name, Strolghino.

It is best served cut into thick slices and soft, after only a few days of maturing, with some homemade bread or crostini and a fresh, still or sparkling wine.