Salame Felino PGI
Product weight: 0.950 kg
Minimum seasoning: 70-90 days
Product wrapped and ready to be sliced
IMPORTANT: The weight of the salami, being artisanal, can never be accurate to detail. Should there be any weight differences, we will compensate for them by varying the quantities of other products in the cart, but there will never be any price variations.
Salame Felino PGI
Salame Felino PGI is a charcuterie product, raw and cured, obtained by processing fresh pork meat belonging to the Large White and Italian Landrace breeds, other breeds compatible with the Italian heavy pig or derived from the Duroc breed.
The production area of Salame Felino PGI includes all municipalities in the province of Parma, in the Emilia-Romagna region.
The selected meat cuts consist of muscle and fat fractions such as bacon head and/or underbelly. After being carefully trimmed and trimmed, the meat undergoes refrigeration at a temperature of no less than -1 °C. This is followed by mincing with a meat grinder using moulds with 6-8 mm diameter holes. The minced product thus obtained is mixed with salt, peppercorns and/or pieces of pepper, crushed garlic, wine and sugar. The mixture is stuffed into natural pork casings and tied with non-mesh twine. During the drying phase, the sausage is placed in special rooms, at a temperature of between 13 and 24 °C, for a period of 4-6 days in order to have a more pronounced dehydration. Curing is carried out in rooms with sufficient air exchange, at a temperature between 12 and 18 °C and must last at least 25 days. Due to the delicacy of the product, which is rich in unsaturated fatty acids and low in preservatives, the potentially critical cutting and packaging phases must be carried out by qualified personnel within the production area.
The first references to Salame Felino are already found in some Latin authors of the 1st century AD (Apicius, De re coquinaria). The oldest depiction of the product is apparently found in the interior decoration of the Baptistery of Parma (1196-1307). From 1800 onwards, a particular way of processing pork meat into salami was reported in Felino. In 1905, the expression 'Salume Felino' appeared for the first time in the Italian dictionary. Since 1927, local public institutions have recognised the name 'Salame Felino' for salami produced in the province of Parma, as the use of this name was a way of promoting the province's welfare. This is confirmed by the events and shows organised in Italy and abroad by the local authorities, with tasting and information stands set up. Testifying to the privileged relationship between this unique product and its territory of origin is the Felino Salame Museum, in the cellars of Felino Castle.
Characteristics
Salame Felino PGI has a greyish-white, slightly powdery outer surface, caused by the development of a small amount of indigenous mould. When cut, the slice is ruby red in colour, homogenous and lean. The taste is sweet and delicate.
Pairings
In typical Parma cuisine it is the appetizer par excellence. To enjoy it at its best, it is advisable to serve it cut into slices with a thickness of about 0.5 cm, which according to tradition is "flute-like", that is, oblique to the axis of the cured meat. To be enjoyed with micca, a typical Parma bread, and with Parmigiano Reggiano PDO, all accompanied by a sparkling Colli di Parma PDO Malvasia.
Pork, salt, white wine, dextrose, spices.
Antioxidant: E 301
Preservatives: E250, E252
Gluten-free.
Energy value 270 kcal Fats 31 g of which saturated 11.5g Carbohydrates 0.9g of which sugars 0.1g Protein 30 g salt 4.5g Salame Felino PGI is stored in a cool, dry place, or in the least cold compartments of the refrigerator.
