Salami Felino is unique to Parma, and has protected IGP status. The salami takes its name from the Italian town of Felino, and must confirm to certain weights and lengths in order to be a certified ‘Felino’ sausage.
It is made simply with pork mince, salt and pepper. The salami are left to mature in traditional cellars, and only cut once it has seasoned for at least 60/90 days.
To serve traditionally, cut your salami on a diagonal angle in slices the same thickness as a peppercorn.
What makes Salami Felino IGP?
- The flavour is sweet and delicate
- Its colour should be ruby red
- Salami Felino should weigh between 500g and 700g (this is half of a 600g IGP salami)
- The consistency must be compact, and slightly crumbly
Use the wooden serving board to present this salami on a table of Italian antipasti, along with olives, bruschetta and grissini.
Ingredients: pork, salt, natural flavours, pepper, spices, antioxidant: sodium ascorbate, preservatives: sodium nitrite, potassium nitrite
Store in a cool dry place. Once opened, keep refrigerated and use within 10 days.
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