SALAME FELINO P.G.I.

Felino Salami dates back to eight centuries ago. Proof of this is found in the Battistero di Parma.

It is produced in Felino (Parma). As of a few years it has been granted the “Protected Geographical Indication”

Its history is summarized in the Felino Salami Museum.

It is produced by grinding the meat of Italian pigs from the PDO Parma Ham production chain. The fat is low in cholesterol with antioxidants and Vitamin E.

The meat ground with added pepper, spices and wine, is stuffed into pig gut casings.

It is matured for over 30 days.

How it is eaten
Felino Salami sliced diagonally (slices measuring 2-3 mm in width) is ruby red in color with white spots and has an inviting scent.

How it is stored
Store it in a cellar and in the fridge after it has been sliced.