''Felinetto" is a traditional Salami from Parma, with its excellent and unique flavour. We sell it at a stage of medium seasoning, about 45/50 days, to satisfy every taste. We recommend to store it in a fresh, humid place (a cellar would be perfect, so it can be consumed more seasoned), and after opening, to keep it refrigerated and wrapped up in a dampened cotton cloth.
The weight of this product is about 500 grams.
Production
The pork's parts destined to Salami production are carefully chosen in a perfect combination of lean meat (75%) and fat (25%), pink and white, as if to compose a mosaic, which enhances Salami intrinsic characteristics and peculiarities. Aromas are reduced to just a few grains of salt and black pepper, with the addition of wine to intensify the fragrance of the meat, and typical ingredients of dressing.
Then the meat is stuffed into pork guts and left seasoning for at least one month in chosen rooms, where it assumes the cylindrical shape slightly swollen at one end and the typical grayish-white exterior color. Estimators then leave it dry for several months until it reaches the desired consistency, which can vary depending on salami size and personal taste.
The European Community Quality Trademark called PGI (Protected Geographical Indication) has been requested for Felino Salami, produced exclusively in the province of Parma by using no frozen pork meat.
Conservation
We recommend to store it in a fresh, humid place (a cellar would be perfect, so it can be consumed more seasoned), and after opening, to keep it refrigerated and wrapped up in a dampened cotton cloth.
Recommendations for use
The salami is one of the most typical appetizer of Parma, but also a great way to start the meal, accompanied by an aromatic white wine or a good Lambrusco. It is also a tasty sausage for a quick snack, and is much appreciated as gift idea.
