FELINO PGI SALAMI SMALL
18,90 €
FAST SHIPPING
Guaranteed delivery 24/72 hrs.
Felino Salami PGI is a well-known Italian salami made primarily in the town of Felino, in the province of Parma, and in some neighbouring towns such as Langhirano and Sala Baganza.
This delicious sausage takes its name from its place of origin and is made with only the finest 100% Italian pork. The ingredients used, such as salt, pepper, natural aromas, and white wine, strictly adhere to the Consorzio di Tutela del Salame Felino I.G.P. (Consortium for the Protection of Felino Salami) specifications.
We offer it in a smaller size than the standard 900 g in this version for those who do not want to give up the taste.
INGREDIENTS
Italian pork meat, salt, white wine, dextrose, spices; antioxidant: E301; preservatives: E250, E252
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
HOW TO ENJOY IT BEST
Felino Salami PGI, with its ruby red colour and sweet, delicate flavour, can be enjoyed in many different ways. To fully appreciate its flavour and texture, it should be cut into thin slices, the thickness of a peppercorn, with a well-sharpened knife and an oblique cut on the chopping board.
This salami can be eaten as an aperitif with cheeses and other cold meats on a large platter, as is traditional in Parma cuisine. It is also delicious in other preparations, such as vegetable quiches and warm polenta crostini.
It is important to note that Felino Salami PGI is a gluten-free product, suitable for coeliacs, free of allergens and O.G.M.
PRODUCTION
The production of Felino Salami PGI requires care and attention in the selection of the pork meat: it is obtained from fine slices of pork belly and belly, minced and stuffed in a natural gut.
The casing used for stuffing is of the “gentile” type, which allows the mixture to remain soft even after a long maturing period, never less than 60 days.
The salami is then tied by hand with string to maintain its characteristic irregular cylindrical shape.
CURIOSITIES
Felino Salami PGI has very ancient origins, with references dating back to the 1st century A.D. It was known and appreciated at the courts of the Farnese, Bourbon and Duchess Maria Luigia families.
The name “Felino” comes from the town of Felino, which is situated in an area with the ideal humidity, temperature and air circulation for the production of high quality salami.
The Salame di Felino Museum, located in the cellars of the Castello di Felino, was created in the town of its origin. The museum offers an itinerary divided into five sections, ranging from a historical analysis of the relationship between the sausage and the territory, to evidence of the use of salami in Parma, from domestic production to production technology and the sale of the product, to a collection of interesting curiosities.
