SE11V3
Sliced | 3 x 100g

15,90

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SE11V3

FELINO PGI SALAMI 3 TRAYS

Sliced | 3 x 100g

15,90

Group-769

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Pagamenti sicuri

Felino PGI Salami is a raw and cured salami, produced with 100% Italian meat from pigs of breeds known as heavy pigs. It is named after the town of Felino, in the province of Parma, where it is produced. However, it is also produced in a few neighbouring municipalities such as Langhirano and Sala Baganza.

Salt, pepper, natural flavourings (garlic) and white wine are added to the 100% Italian meat, as indicated in the regulations of the Consortium for the Protection of Felino Salame PGI.

Felino Salame PGI has a cylindrical shape, one end is thicker than the other and the consistency is firm but not elastic. Its surface has a greyish-white colour due to the development of a limited amount of mould. In this version, the product is already sliced and packaged in three handy trays in a modified atmosphere to best preserve all its organoleptic qualities. Each tray contains 100 grams of product, ready to be enjoyed as if just sliced!


Slices of Felino PGI Salami have a ruby red colour, a moderate amount of fat and a sweet and delicate taste.


In the Parmesan culinary tradition, this salami is the starter dish of choice, which together with other typical Emilian cured meats creates the traditional platter of sliced meats. It can also be used to prepare delicious recipes such as a vegetable quiche with Felino PGI Salami or with fried polenta croutons and squacquerone cheese.


Salame Felino IGP is gluten-free, suitable for celiac consumers, naturally lactose-free and GMO-free.


Processing


Felino PGI Salami is obtained from the processing of fine cuts of pork shoulder and belly. The meat is selected, minced and mixed with the addition of salt, pepper, aromas chosen according to tradition and white wine. The mixture is then stuffed into a natural casing, called “gentile”, which gives it its characteristic irregular cylindrical shape. Then, according to tradition, the sausage is tied by hand with a string. Specifically, the type of casing used allows the softness of the mixture to be preserved even after a long maturing period, which can range from a minimum of 35 days to a maximum of 60 days.


Historical notes

The first written records of Felino Salami can already be found in Latin authors of the first century AD, such as in the collection of Roman recipes, ‘De re coquinaria’, by Apicius. The oldest illustration of the product can be found in the interior decoration of the Baptistery of Parma. It was later in the 1800s in the town of Felino that the first specific processing methods for this cured meat, together with other traditional local preparations of Italian pork, were developed. The expression ‘Salume Felino’ appeared for the first time in the Italian dictionary in 1905 and as early as 1927 local public institutions recognised the name ‘Salame Felino’ for the salami produced in the province of Parma. The Salame Felino Museum, set up in the cellars of Felino Castle, testifies the strong link between this salami and its land of origin.

Ingredients

Pork meat, salt, flavourings and spices. Antioxidant: E301. Preservatives: E250, E252.

Ingredients

Pork meat, salt, flavourings and 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
Store at max +4°C
ON THE NOSE

Traditional and slightly spicy aroma

TO THE TASTE

Sweet and delicate taste, accompanied by spicy notes

THE RIGHT MOMENT

Perfect to pair with an assortment of traditional Emilian cold cuts and cheeses. Also excellent with fried polenta or a bruschetta with dried tomatoes

THE RIGHT MATCH

Lightly sparkling red wine: Reggiano Lambrusco. Or with a light beer

Taste Notes
ON THE NOSE

Traditional and slightly spicy aroma

TO THE TASTE

Sweet and delicate taste, accompanied by spicy notes

THE RIGHT MOMENT

Perfect to pair with an assortment of traditional Emilian cold cuts and cheeses. Also excellent with fried polenta or a bruschetta with dried tomatoes

THE RIGHT MATCH

Lightly sparkling red wine: Reggiano Lambrusco. Or with a light beer

NUTRITIONAL VALUES
Energy value
1672 kJ - 402 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
NUTRITIONAL VALUES
Energy value
1672 kJ - 402 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
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