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Salame di Felino PGI

Salame di Felino PGI

Salame di Felino PGI is a typical cured meat from the province of Parma, made with pure Italian pork, Malvasia wine, black pepper, and garlic. Aged for about 50 days, it has a sweet and slightly spicy taste, with a soft texture and a delicate aroma. An excellent product from the Emilian delicatessen by Cavalier Umberto Boschi.

Shelf Life: Approximately 2 Months

€21,45

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

Weight 500 gr.

Quantity

The Salame di Felino PGI it is a cured meat made from pure Italian pork, to which a little salt and black peppercorns, Malvasia wine from the hills of Parma, and garlic are added. Its name comes from the small town where it is produced, Felino, located in the province of Parma, near the hills.

To create his Felino salame, the Cavalier Umberto Boschi only the cut known as trito di banco is used, a precious cut - about 1.5 kg is found in each pig. Just think that only one salami is made from one pig, in addition to all the other cured meats such as prosciutto, culatello, and coppa.

Once stuffed into natural casings, the salame it is tied by hand with natural fiber twine and hung to age. At the end of the aging process, which lasts about 50 days, this delicacy captivates the senses with a delicate aroma and a sweet, slightly spicy taste.

Remove the skin from the part you want to cut. Use a long-bladed knife, cutting diagonally in a flute shape; the thickness of the slice should be equal to the size of a peppercorn. It is perfect for an aperitif with flakes of Parmigiano Reggiano PDO, or accompanied by a delicious Giardiniera, all paired with our sparkling wines.

In Parma, it is usually enjoyed with micca, Parma's common bread, which is crispy on the outside and soft on the inside