Salame Felino
Italian salume from Parma with PGI status.
via Wikipedia: Salame Felino · see source
Salame Felino is a variety of Italian salume historically produced in the comune (municipality) of Felino and in some neighboring comuni, such as Sala Baganza and Langhirano, all in the province of Parma. It is recognized as a protected geographical indication (PGI). When sliced, it has an intense red color with white spots of ground fat, and its scent is intense and very characteristic, while the flavor is delicate.
Quick Facts
- Country
- Italy
- Region
- Emilia-Romagna
- Main ingredients
- Pork
- Minor ingredient
- Salt, whole-grain pepper
Facts from the source article.
Did You Know?
- It is traditionally cut diagonally into oval slices about double the length of the salami's diameter and as thick as a peppercorn.
- Salame Felino is often paired with prosciutto di Parma and served with Lambrusco wine.
Preparation
Salame Felino starts with pure pork, specifically a shoulder cut known as bench mince, which is about 70% lean meat and 30% carefully chosen fat. This mixture is ground to a medium-coarse texture. The seasoning includes salt, whole peppercorns, and potassium nitrate, with ascorbates and sugars sometimes added. Crushed garlic and pepper are dissolved in dry white wine before being mixed in. The filling is packed into natural pork casings from Denmark; the traditional choice is budello gentile, a smooth, thick gut from the rectum that helps the meat stay tender even after a long cure. The ideal aging period is at least 60 days, a process aided by the unique microclimate around Parma. Nowadays, most producers rely on temperature-controlled rooms to manage the curing.
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