Salame Felino PGI

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.

Salame Felino PGI is stored in a cool, dry place, or in the least cold compartments of the refrigerator.