Salami Felino IGP Riserva with Wooden Carving Board, 300g
Description
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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Origin: Italy
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Size: 300g
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Best before: 15 February 25
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SKU: FP0001
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Minimum shelf life: 2 weeks
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Categories:
Antipasti Cured Meat & Charcuterie Italian Food & Ingredients La Fattoria di Parma Cured Meat Luxury Salami Picnic Essentials Small Gifts Snacks
Delivery
| Delivery Option | Price |
|---|---|
| EVRi ? | £4.50 or FREE for orders over £60 |
| DPD Express ? | £7 or FREE for orders over £100 |
| DPD Signature Required ? | £7 or FREE for orders over £60 |
| DPD Saturday or Sunday ? | £9 or FREE for orders over £150 |
Disclaimer
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.