FELINO SALAMI PGI SALAMI WITH BOX
31,00 €
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Felino Salame I.G.P. is a delicious and renowned salami that has its roots in the town of Felino, in the province of Parma, and is also produced in some neighbouring towns such as Langhirano and Sala Baganza.
Made with 100% Italian pork, it is seasoned with salt, pepper, natural aromas and white wine in accordance with the guidelines of the Consorzio di Tutela del Salame Felino I.G.P. (Consortium for the Protection of Felino Salami PGI).
Felino Salame PGI is gluten-free, allergen-free and GMO-free, making it ideal for coeliacs.
The product comes in an elegant box, making it the perfect gift for true gourmet lovers.
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 Salame PGI is characterised by its sweet and delicate flavour and its compact and tasty texture.
It is therefore excellent eaten alone, accompanied by fragrant homemade bread, or combined with cold cuts and cheese platters or hors d’oeuvres.
It should be cut by hand with a sharp, long, toothless knife to preserve its organoleptic qualities.
Some interesting recipes with Felino Salame PGI involve using the sausage without cooking it, so as not to alter its typical flavour and texture. For example, Felino Salame PGI can be used to make rolls with fresh cheese, creative salads with rocket, salami and flakes of Parmigiano Reggiano DOP, or canapés with Felino Salame PGI and foie gras mousse.
Finally, a good glass of Lambrusco or Malvasia will enhance the flavour of these typical Emilian wines.
PRODUCTION
For the production of Felino Salame PGI, fine pieces of pork belly and belly are carefully selected and minced.
The mixture is stuffed into natural gut, called “budello gentile”, which gives the salami its characteristic irregular cylindrical shape.
The casing is then tied by hand with string, according to tradition, a gesture that testifies to the care and attention given to the preparation of this prestigious sausage. This type of casing allows the mixture to remain soft even after a long maturing period of at least 60 days, guaranteeing a high quality product.
CURIOSITY
The name “Felino” comes from the town of the same name, 15 km from Parma, which is situated between plains and hills: an area that is particularly suitable for the production of excellent salami, thanks to its characteristics of humidity, temperature and air circulation.
The Consorzio di Tutela del Salame Felino IGP (Consortium for the Protection of Felino Salami PGI) was set up to protect and promote the quality of the salami, with the aim of safeguarding and enhancing the product and informing consumers about its quality. Felino Salami has also obtained IGP (Protected Geographical Indication) recognition from the European Community, underlining the importance of its territorial roots and the quality of its production process.
