From the territories of the green Val Baganza, in the province of Parma, the Salame Felino Igp is born: a sausage that derives its traditional name from the small village of Felino, the historical heart of production since ancient times.
Soft, cylindrical, with a delicate flavor and intense aroma, this sausage is produced from pure pork. The dough – called “minced counter” (composed of 75% lean meat and 25% fat) – is ground, chopped and drawn with the addition of salt, pepper, garlic, wine, sugar and other natural flavors. Finally, the dough is stuffed into natural pork casings and matured for a minimum period of 25 days.
Produced in Felino, where the Felino Salami Museum is located, and throughout the province of Parma, the ” Prince of Salami” is guaranteed by the Protected Geographical Identification (PGI) and by the homonymous Protection Consortium that affixes a specific identification mark.