Christmas delivery guaranteed for all orders placed by 2:00 PM on December 17th for international shipping and December 18th for delivery to Italy.
0705TF
Slice | 350gr

18,90

0705TF

FELINO PGI SALAMI SLICE

Slice | 350gr

18,90

Group-769

FAST SHIPPING

Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Felino PGI Salami is a fine salami typical of the town of Felino, in the province of Parma. This salami is made using only high quality Italian pork meat, selected and minced, primarily from the belly and underbelly.

Felino PGI Salami is compact, ruby red in colour, and has a sweet and delicate flavour, making it the ideal starter to accompany other regional cured meats.

Ingredients

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

Ingredients

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

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Keep in a cold and dry place. Remove the casing before consuming the product. Once opened, keep refrigerated
NUTRITIONAL VALUES
Energy value
1110 KJ - 270 Kcal
Fat
31 g
of which saturated fatty acids
11,5 g
Carbohydrates
0,9 g
of which sugars
0,1 g
Protein
30 g
Salt
4,5 g

HOW TO ENJOY IT BEST

The best way to enjoy Felino PGI Salami is to slice it with a knife, using an oblique cut called a “becco di flauto”, the thickness of a peppercorn.

This salami, along with other typical Emilian cold cuts, is the starter par excellence in Parma cuisine. It can also be used to make vegetable quiche or warm polenta croutons.

Felino PGI Salami pairs well with a glass of Lambrusco or Malvasia, which complements its flavour and aroma.

It is gluten-free, coeliac-friendly, and free of allergens and GMOs. It is also vacuum-packed to maintain quality.

PRODUCTION

The meat is seasoned with salt, pepper, natural aromas, and white wine, according to the specifications of the Consorzio di Tutela del Salame Felino IGP (Consortium for the Protection of Felino PGI Salami).

The salami is stuffed into natural gut, known as ‘budello gentile,’ giving it its distinctive irregular cylindrical shape.

It is never cured for less than 60 days, allowing the mixture to retain its softness.

CURIOSITIES

The origins of the Felino Salami date back to the 1st century A.D., but it was also appreciated by the courts of the Farnese, the Bourbons and the Duchess Maria Luigia.

The name “Felino” refers to the town of origin, 15 km from Parma, which is characterised by an area that is particularly suitable for the production of excellent salami, thanks to its humidity, temperature and air circulation.

The Consorzio di Tutela del Salame Felino IGP (Consortium for the Protection of Felino PGI Salami) was set up to protect and promote this product, which has received IGP recognition from the European Union.

In order to distinguish an original Felino PGI Salami from a counterfeit, it is important to evaluate certain characteristics, such as tenderness, sweet and delicate flavour on the palate and intense aroma. These aspects are determined by the quality of the meat, the cut used, the type of processing and the curing period.

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

read more
Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

read more
Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

read more
mini cart