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Salame Felino

Salame Felino IGP is a cured pork salame made in Parma province, with a compact texture and a delicate flavor.

Meat
Pork
Production area
Parma province
Protection
IGP
Curing after drying
At least 25 days

The salame of Felino and Parma

A ruby-red slice and a delicate flavor sit beneath a lightly dusty, pale casing.

Salame Felino has an irregular cylindrical shape, with one end wider than the other. Its natural pork casing is tied with a single length of string at widely spaced intervals. Inside, the specified character is compact, gently flavored and ruby red.

The production specification records Felino’s importance in the local pig market through a census of 1766. It also notes the appearance of the name Salame Felino in an Italian dictionary in 1905. These documented references offer a clear thread through the salume’s connection with the Parma area.

Drying is a separate stage

The meat is minced, mixed with salt, pepper and crushed garlic, and stuffed into natural pork casing. Dry white wine is optional. The specification separates four to six days of drying from at least 25 days of curing, so the curing figure does not describe the entire production time.

Across the province of Parma

The Salame Felino IGP production area is the whole province of Parma. The specification describes a territory of hills and plains and connects local meat preservation with the salt of Salsomaggiore. The protected name carries the identity of Felino within this wider provincial area.

Emilia-Romagna

Salame Felino in acquasale

The Salame Felino Consortium’s acquasale recipe combines thin slices of Salame Felino IGP with bufala mozzarella, small tomatoes, corn and basil on lightly soaked crisp bread. It advises adding the salame at the last minute. Our suggestion: keep the slices distinct over the bread and vegetables.

Cook with it

Questions worth asking

Must Salame Felino be made in the town of Felino?

The protected production area extends across the administrative territory of the province of Parma.

Is wine always added?

No. Dry white wine is permitted as an optional ingredient.

How long does it mature?

The specification requires at least 25 days of maturation, following a separate drying stage of four to six days.

Worth knowing next

  1. Salame di VarziSalame di Varzi, compare another cured salume’s texture and production.
  2. Salame PiacentinoSalame Piacentino, compare another cured salume’s texture and production.
  3. Salame CremonaSalame Cremona, compare another cured salume’s texture and production.
Emilia-RomagnaAll foods

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