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SALAME DI FELINO

Eating a sausage is something that goes beyond the physical act of eating; a slice of salami goes beyond a simple taste. Salami, as the whim and greed of the palate, it was always "made a whisker" of modern diets lean. A slice of salami never refuses, it is a sinful act that is committed willingly, is a secret door that leads to the island from reality and secret taste of the food, the taste of pork in all its greed and fatness. LITTLE BUT GOOD was the slogan that has always inspired our tradition. That Salame di Felino PGI RESERVE "Smith". The processing of our salami remains highly crafted and complicated. But our historical environments of the exclusive recipe of seasoning and allow to obtain a unique and very appetizing. For the production of Salame di Felino PGI RESERVE "Rossi" is only used meat of adult pigs weight, Italian, the same used for the production of hams protected by the consortia in Italy. The Salame di Felino PGI RESERVE "Rossi" is soft by nature and tends not to be too hard. However, if you want to continue the seasoning to get a more consistent product is recommended to be stored in a cool, moist (hanging in the basement). Before slicing, wash it well outside to remove any dirt or mold. The washing will also allow a better peel. Once you get started you may want to slice storage in the refrigerator. The Salame di Felino PGI Born in the town of Felino historically, from which it took its name, is produced with pure pork. The dough is made from pork, from the underarm of the animal, with a 70% lean and 30% of the fat choices. The grinding is done with medium dies, you get a mixture in medium-large grain which is first added with salt and pepper to whole grains, then stuffed into natural casings. Traditionally for the packaging of Salame di Felino PGI using the so-called intestine, a gut smooth and thick, which allows you to keep the dough soft even after long aging periods. The seasoning is ideal for Salame di Felino PGI, propitiated by the particular microclimate of the area of production, is at least 60 days. When cut, it comes with a slice of deep red color, with out the fat white ground. The aroma is intense, very quaint, and the flavor is delicate. Must be cut so diagonal, creating of slices oval length about twice the diameter of the sausage and thick as a grain of pepper. The Salame di Felino PGI has been recognized by the Ministry of Agriculture and the region as a "traditional food product" and is currently the IGP.

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    A RICCHIGIA ACETAIA GIUSEPPE GIUSTI ADE AIMPOINT ALBEDO 100 ALESSI ALFONSO PRIORELLI ALPE PRAGAS AMISFIELD ANKARSRUM ANTICO PASTIFICIO MORELLI APICOLTURA CAZZOLA - AZIENDA AGRICOLA GIARDINO ATELIER DELLA PASTICCERIA AZIENDA AGRICOLA VALIER, ECCELLENZE ALIMENTARI B-BAG BY EXTREME LOUNGING  BAMIX BERKEL BETTY BOSSI BIGGREENEGG BIRRIFICIO RURALE BLACK COTTAGE BOKAR BONECO BRIETO BUGATTI CAFFÈ COLLEONI CANTALUPPI CANTINA DI SOAVE CASA VINICOLA FRATELLI CASETTA CASEIFICIO SOCIALE CODURO - PARMA CBE ELETTRODOMESTICI CHEF'SCHOICE CLICK & GROW CORAVIN CORKY CUCINA ANTICA DEEJO DI CIACCIO PASTICCIERI ARTIGIANI DAL 1928 DISTILLERIE PIAZZA EMBUTIDOS MORATO FARM MANCINI FOX GALFRÈ GLI SCACCHI MAINETTI GRANDI & GABANA HOEFATS IFAVINE JOHN BOOS & CO KEEN CHEF KEEN OPTICS KITCHENAID KUHN RIKON KUVINGS LA FATTORIA DI PARMA LABORATORIO LIQUORIUSTICO ITALIANO S.A.S LEGNOART LOTUSGRILL LURCH MAIN DIVIDE MAINETTI MAISONFIRE MARIO COPPO SPECIALITÀ ALIMENTARI MARTTIINI MASON CASH MAX BENJAMIN MERCURY MEROWINGS MIELIFICIO MENI MOHA MONBENTO NORDIC WARE OLIO IONIO PRESTIGE PADERNO PEGASUS BAY PRINCIPATO DI LUCEDIO RENOIR SAFE T SALUMIFICIO ROSSI SAMBONET SANT'ARNOLDO SATANINO SIAGO SPIEGELAU SWISS DIAMOND TARTUFLANGHE TE MATA TECNO AIR SYSTEM TENUTA CONTARDA MAINETTI THUNDER TORRANTICA TRINITY HILL TUTTI A TAVOLA TWO RIVERS URLAR VICTORINOX VILLA POGGIO SALVI DI MONTALCINO FARM VINTURI VITAMIX WHITEHAVEN WILLIAMBOUNDS YESEATIS
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