Salame Felino

Salame Felino is a type of Italian salami that originates from the town of Felino, located in the Parma region of Italy. It is a Protected Geographical Indication (PGI) product, which means its production, processing, and preparation occur in a specific geographical area.

History

The history of Salame Felino dates back to the Roman times. The town of Felino, where the salami is produced, was known for its pig farming and meat curing techniques. The salami was traditionally made during the winter months, following the pig slaughter, and was considered a valuable source of protein.

Production

The production of Salame Felino involves a specific process. The meat used is primarily from the shoulder and belly of the pig. The meat is minced and mixed with small pieces of fat, salt, pepper, garlic, and wine. This mixture is then stuffed into a natural casing and left to cure for a period of time. The curing process allows the salami to develop its unique flavor and texture.

Characteristics

Salame Felino is characterized by its coarse grind, delicate flavor, and soft texture. It has a bright red color with visible pieces of fat. The salami is typically served thinly sliced and can be enjoyed on its own or as part of a charcuterie board.

Pairings

Salame Felino pairs well with a variety of foods and beverages. It is often served with Parmigiano Reggiano cheese, bread, and a glass of Lambrusco wine. It can also be used in cooking, adding flavor to pasta dishes, pizzas, and sandwiches.

See Also

• Italian cuisine
• Salami
• Parma
• Protected Geographical Indication