Felino
Salame Felino: the prized specialty of Felino (Italy)
If you are a fan of cured meats, you have probably heard of the Salame di Felino! This prized salami is produced in a small town in the province of Parma, known as Felino, and in some neighboring areas such as Sala Baganza and Langhirano. The Salame di Felino has obtained the IGP (Protected Geographical Indication) certification from the European Commission, which protects it from counterfeiting and guarantees its quality.
Composition and Recipe
The Salame di Felino is traditionally made with pork meat. In particular, the lower part of the shoulder of the animal, called "trito di banco," is used and ground with medium-sized dies to obtain a medium-coarse grain mixture. Salt, whole black peppercorns, garlic, and ground pepper dissolved in a little dry white wine are added to the meat. Sometimes potassium nitrate and ascorbate are also used to preserve the salami and regulate its acidity. The mixture is then stuffed into natural Danish pork casings, traditionally called "gentle casings," and left to mature for at least 60 days in an ideal microclimate for the Parmesan area.
Organoleptic Characteristics
The Salame di Felino appears as a slice with an intense red color and the white of the ground fat. The meat is compact but not too hard, and the aroma is very characteristic. The taste is delicate and pairs perfectly with other cured meats and cheeses typical of the area.
At the Table
The Salame di Felino is one of the most typical dishes of the Parmesan cuisine and is suitable for every occasion! It can be served as an appetizer or as the main ingredient of a pasta dish or pizza. The perfect pairing? Definitely with the Prosciutto di Parma, which is also produced in the same area. To accompany the Salame di Felino, we recommend the excellent Lambrusco wine, both from Reggio and Modena and from Parma with the Typical Geographical Indication Emilia.
Cutting
The Salame di Felino is traditionally cut diagonally, creating oval-shaped slices that are twice as long as the salami's diameter. To taste it at its best, it is essential that the slices are thin and the thickness of a peppercorn.
Awards
The Salame di Felino has been recognized as an Italian Traditional Agri-food Product by the Ministry of Agricultural Policies and the Emilia-Romagna region. In 2013, it obtained the prestigious IGP recognition from the European Union. This not only guarantees the quality of the salami but also protects its production and safeguards the companies that produce it.
We are certain that after reading this article, you will not be able to resist the temptation to taste a piece of Salame di Felino! What are you waiting for? Let yourself be conquered by the goodness of the Parmesan cuisine!
