Felino Salami PGI

High-quality charcuterie, high-quality pleasures

The most typical salami from the Parma hills takes its name from Felino , a town a few kilometers from Parma, where the tradition of cured meats is part of the very culture of these lands. Only pork, stuffed into natural casings and cured in the characteristic microclimate of this area.

The basic rule: cut it diagonally, to obtain thick, oval slices. This way, you can fully appreciate the firm, tender texture of the pork mixture, its intense aroma, and its unmistakable, savory flavor.

• Maturing: minimum 35 days
• Size: from 0.7 to 1 kg
• Format: full
• Packaging: vacuum packed

PGI Product (Protected Geographical Indication)