About this cut
Widely regarded as the 'Prince of Salami,' Salame Felino is a masterpiece of Italian charcuterie originating from the gentle hills of Parma. It is crafted from a refined blend of lean pork shoulder and select belly fat, yielding a characteristic ruby-red hue interspersed with pure white fat specks. The texture is uniquely soft and supple, offering a luxurious mouthfeel that is far more delicate than standard hard-cured sausages. Its profile is defined by a sophisticated sweetness and a low salt content, making it an essential benchmark for premium deli selection.
Taste-DNA
Produced using a specific ratio of coarsely ground pork shoulder (sottospalla) and belly trimmings. The use of the 'budello gentile'—the thickest part of the natural intestine—allows for a long, slow maturation period of at least 60 days without drying out.
Preparation
Cooking Guide
As a cured product, Salame Felino must never be cooked. For the optimal experience, peel the natural casing and slice the salami on a sharp 60-degree diagonal to create elegant, elongated ovals. Aim for a thickness approximately equal to a peppercorn; this specific gauge balances the chew with the melting point of the fat. Always allow the slices to sit at room temperature for 10-15 minutes before serving to release the aromatic oils and ensure a velvety texture.
Core Temperatures
Portions per Person
To cut through the delicate fat, pair with a high-acid sparkling wine like Lambrusco di Sorbara or a dry Malvasia from the Parma hills.