Salami Felino PGI

maturation at least 35 days

33.00 / VAT included

Typical specialty from Emilia Romagna


Maturation: at least 35 days
Weight: kg. 0,9 +/- 0,150
Packing: Sold whole or in vacuum-packed halves
Whole: Store in a cool place.
Sliced and vacuum packed: store at 2-4°C

Download product’s technical specifications

Una piacevolissima scoperta

The most typical salami of Parma’s hilly region takes its name from Felino, a small town a few miles from Parma, where the deli meat tradition is an integral part of the culture itself.
The product is made by filling pork (exclusively) into natural casing and matured it in the characteristic microclimate of this area.
Certified by the supervisory body authorised by the Italian Ministry for Agriculture and Forestry

Chef’s Tips

The classic pairing is with fragrant, rustic bread or torta fritta (fried dough), matched with a low alcohol, lightly sparkling red wine.
A name that has become synonymous with Italian food.
The basic rule: cut diagonally, for thick oval slices.
This is the best way to enjoy the dense, soft pork filling, intense aroma and unmistakable savoury flavour.

Additional information
Weight 1.05 kg

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We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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