This delicious salami comes from the municipality of Felino in the province of Parma, which is renowned for its rich culinary heritage. Salame di Felino has the IGP (Indicazione Geografica Protetta - Protected Geographical Indication) label, which confirms its uniqueness and high quality, which is inextricably linked to its place of origin.
History
The history of Salame di Felino dates back to antiquity. The first references to the production of this salami date back to the Romans, who were known for their love of cured meats. During the Middle Ages, the production of salami in the Felino area was perfected, leading to the creation of a unique recipe that has been handed down from generation to generation to this day.
Production
Salame di Felino is made from high-quality pork from local farms. The meat is mixed with finely ground salt, black pepper, garlic and white wine. This mixture is then stuffed into natural casings and left to age slowly for a minimum of 30 days. It is aged in traditional cellars where the temperature and humidity are kept constant, ensuring optimal conditions for the development of flavours and aromas.
Characteristics
Salame di Felino is characterised by its delicate and balanced flavour, which is the result of the careful selection of ingredients and the traditional production process. The texture is firm yet delicate, making it easy to slice thinly. The colour of the salami is deep red, with a slight marbling of fat which contributes to its rich flavour.
How to enjoy Salame di Felino
Salame di Felino is ideal as part of an antipasti, where it can be served alongside olives, cheese and fresh bread. It also goes well with various types of pasta or as an accompaniment to sandwiches. For a perfect experience, we recommend serving Salame di Felino at room temperature to fully develop its flavour and aroma.
