FELINO IGP SALAMI

Salame Felino P.G.I.  is a typical cold cut that is produced in the city of Felino, in the province of Parma, from which derives its name or in very few other neighboring municipalities such as Langhirano and Sala Baganza and is produced from 100% Italian pork to which they are added salt, pepper, natural flavors and white wine following the regulations of the Consortium for the Protection of Salame Felino P.G.I.

This type of salami is obtained from the processing of fine cuts of shoulder and pork belly, selected and ground, stuffed into natural casing, the so-called gentle casing, from which its characteristic irregular cylindrical shape is obtained and is still tied by hand with string, as per tradition. This type of casing allows the dough to be kept soft even after long aging, not less than 60 days.

When cut, Salame Felino is compact, the slice is ruby red in color with a sweet and delicate flavor. To savor it at its best, we recommend slicing it with a knife with an oblique cut, the so-called “flute-beak” cut, the thickness of a peppercorn.

This Salami represents, in the Parma cuisine, the starter par excellence together with the other typical Emilian cured meats. However, it can also be used in recipes such as a vegetable Quiche and Salame Felino or on top of warm Polenta Crostini. Salame Felino is gluten-free, therefore suitable for celiac consumers, it is allergen-free and GMO-free.

Italian pork meat, salt, white wine, dextrose, spices; antioxidant: E301; preservatives: E250, E252