Description
Salame Felino PGI is a raw and cured charcuterie product, obtained from the processing of fresh meat from pigs belonging to the Italian Large White and Landrace breeds, other breeds compatible with the Italian heavy pig, or those deriving from the Duroc breed.
Production Area
The production area of Salame Felino PGI is within the municipalities in the Province of Parma, in the Emilia-Romagna region.
Production Method
The selected meat cuts are made up of muscular and fatty parts; underbelly and/or under shoulder. After they have been carefully cleaned and trimmed, the cuts are refrigerated at a temperature of no less than -1°C. They are then minced with a mincing machine that has holes with a diameter of 6-8 mm. The minced product is mixed with salt, pepper corns and/or crushed pepper, crushed garlic, wine and sugar, after which it is inserted into natural pig casings and tied with string. During the drying process, the product is left in special rooms, with a temperature between 13 e 24°C; the process lasts for 4-6 days, so as to ensure that it is thoroughly dehydrated. Curing takes place in environments with sufficient exchange of air, at a temperature of between 12 and 18°C, and must last for at least 25 days.
Appearance and Flavour
Salame Felino PGI has a cylindrical shape, with one end larger than the other, and it weighs between 200 g and 4,5 kg. The consistency is compact but not elastic. Its external surface is whitish-grey in colour, slightly powdery due to the development of a moderate amount of native moulds. On cutting, the slice is ruby-red in colour, uniform and lean, with a sweet and delicate flavour.
History
The first references to Salame Felino PGI can be found in several Latin works from the I Century A.C (e.g. De re coquinaria by Apicio). The most ancient depiction of the product appears to be in the internal decoration of Parma Baptistery. There is evidence of a particular method of transforming pork into salami being used in the Municipality of Felino in the 1800’s, and in 1905, the expression Salume Felino appears in the Italian dictionary for the first time. Local public institutions have recognised the “Salame Felino” designation in regard to salami produced in the Province of Parma since 1927, as it represented a way to promote the affluence of the Province. Still today, the local authorities organise events and exhibitions in Italy and abroad, offering tastings and information stands. As testimony to the relationship between this unique product and its terroir of origin, there is the Museum of Salame Felino in the cellars of Felino Castle.
Gastronomy
Salame Felino PGI should be kept in a cool dry place or in the least compartment of the fridge. It is considered an appetizer par excellence in the typical Parma cuisine. It is best served in slices, about half a centimetre thick, traditionally cut oblique in relation to the salami’s axis, like the mouthpiece of a recorder.
Distinctive Features
The production area of Salame Felino PGI is distinguished by its hilly and lowland areas, as well as the presence of lakes and mineral salts. It is due to the latter that the salting and processing of pork has led this product to be recognised at both national and international level.
