Salame Felino IGP
Felino salami
A Parma salami of coarsely ground pork in a natural casing, named for the village of Felino in the hills south-west of the city. It is cylindrical and slightly irregular, one end thicker than the other, dusted white-grey by the native surface moulds that develop as it hangs.
Designation
- Certification
- IGP
- Category
- Meat products (cooked, salted, smoked)
- Registered
- 2013 (Reg. UE n. 186 del 05.03.13)
Where it is made
The administrative territory of the Province of Parma.
How it is made
Made from pork of Large White, Landrace and Duroc stock as improved by the Italian herd book, or from other breeds whose carcasses fall in the U, R and O classes; pigs carrying stress-sensitivity (PSS) traits are excluded by tradition. Finished salami run from 200 g to 4.5 kg and from 15 to 130 cm long, with a compact, non-elastic texture and a delicate aroma.