To
make our Salame Felino, we exclusively use the meat of full-grown heavy pigs,
strictly raised in Italy.
The
meat is minced at medium grain, with the add of salt and pepper in grains.
Only
selected pork cuts are used, which allow to obtain a reduced quantity of Salame,
out of every single pig.
Lined
in natural gut and hand-tied, Salame is hung and air-dried in special drying
rooms, a process that is favoured by the typical micro-climate in our region.
The result is our Salame Felino Sant'Antonio:
delicate, never sour, always friable, with a compact and resistant slice.
It
should always be sliced at a 60° angle, using a very sharp knife; each slice should
be as thick as a peppercorn grain.
NOT
TO BE MISSED:
In the dungeons of the Felino Castle the Salame
Felino Museum was recently inaugurated. BOOKINGS: +39 0521 336020.
Salame Felino is an essential component of any
classic parmesan antipasto and should be eaten either accompanied with
home-made bread or even better with some Torta fritta (fried bread). In the
best restaurants in Parma you can taste home-made Salame Felino produced by La
Fattoria di Parma.
Salame Felino takes its name after the town where
it was first made, Felino: 4 KM far from La Fattoria di Parma.
Salame
Felino is one of the most appreciated salume from Parma.
Salame Felino owes its wonderful taste to its
century-old tradition, which prescribes a medium-big grain mince of selected
pork cuts, rigorously spiced to measure and cured for a right number of months.
In
a nutshell, Salame Felino is still the oldest and more traditional salume that
used to be produced in our valleys, with a perfect balance of lean and fat
amounts and an unmistakable flavour.
From
antipasto to tea break, Salame Felino is one of the most appetizing gastronomic
specialities from Parma, appreciated at any age.
During the taste education tour in our factory
(view page) you'll have the chance to see how Felino is made and taste it.
Tasting
is made in parallel with another important variety of Salame: the Strolghino.
The tasting is guided so our participants can learn
and understand how to recognise the differences between Salame Strolghino and
Salame Felino, two great varieties of cured meat, without missing any nuance.
Besides Salame
Felino and Salame Strolghino, visitors will be able to taste Culatello di
Zibello with rind (Culaccia), Parma ham, Fiocco di Prosciutto and
Parmigiano-Reggiano Selezione Riserva by La Fattoria di Parma.
Salame Felino is a protagonist in our gift
baskets.
Visit
the gallery of our gastronomic gift baskets.
Do you want to learn how to make Salame Felino?Participate to our tour "I’ll make my own salame!”
https://www.lafattoria.it/en/visits-and-training-courses-in-the-company/visit-the-firm-ill-make-my-own-salame-felino-igp
Contact us: 0521/825137