The product
Salame Felino IGP
High quality salami of Parma tradition, produced with very selected raw material
Code:
78291
Country of origin:
Italy - Emilia Romagna
Weight:
800 g approx
Minimum order:
1 piece
| Description | A sweet and delicate salami, produced with fresh meat from Italian pigs, in particular minced meat from the counter, stuffed into fine natural |
|---|---|
| Appearance | Regular in shape and medium-grained, with a typically lean composition, a distinctive feature of this product |
| Taste | Mild and delicate, thanks to a moderate use of salt of spices; with pleasant notes of cellar thanks to the ageing in fine natural casing |
| Maturing | At least 45 days |
| Curiosity | The name derives from the small town of Felino, in the province of Parma, where this prized cured meat was first produced around the mid-1700s |
| Our selection | Felino salami is produced with great care, starting with the selection of raw materials: only the finest cuts of fresh pork from 100% Italian supply chains are used, stuffed into natural casings to preserve the delicacy of the product. For the same reason, no spices other than black pepper are added to the mixture, so that the flavour and fragrance remain intact |
| Suggestions | To taste cut in thin slices in a slightly perpendicular way, alone or with homemade bread |
| Ingredients | Pork, salt, dextrose, spices, preservative: E250, E252 |
|---|---|
| Weight | 800 g approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep in a cool and dry place |
| Instructions for use | Sliced after removal or cleaning of the casing |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1625 kJ / 391 kcal Fat: 31 g of which saturates: 11 g Carbohydrate: 1,1 g of which sugars: 0 g Protein: 27 g Salt: 4,3 g Typical value per 100 g |
The producer
Fereoli Gino e figlio - Pilastro di Langhirano (PR) - Emilia Romagna
Why we chose them
The history of Salame Felino IGP is inextricably linked to the history of the Fereoli family, which at the beginning of the nineteenth century counted
among its members one of the only three "Lardaruoli" (charcuterie masters) in the parmense village of Felino. From generation to generation, this
ancient tradition continues in the company Fereoli Gino & Figlio, who abandoned the slaughter activity, specialising in meat processing, in particular
of Felino IGP Salame. The activity was founded by Gino, father of Luigi, in 1965, and is now headed by his nephew Luca, who still produces the
Felino with the style of the master charcuterie of a time, helped by 15 employees. Luca Fereoli, in fact, while using modern equipment, remains
faithful to the craftsmanship of the production, the importance of the know-how and traditions
From the same producer
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