Salame Felino (Parma Province Enza Valley) is a delicious cold cut made of pork. Its name depends on the country it comes from, Felino, in the province of Parma, Enza Valley.
It is produced with carefully selected pork meat only, by adding fat parts chosen among the hardest ones, in the ratio of 25 to 30%. After the grinding at coarse paste, the meat is added with salt and ground pepper. Pepper and garlic crushed in a mortar and melted in dry white wine will be added just before the dough is put into sausages.
It differs from the other products of the same product category for its never elastic compactness and consistency, for its homogeneity and thinness, for the ruby red colour. The flavor is sweet and soft. Differently from the almost totally cold cuts on the market, this product is put into sausages by employing natural guts exclusively, never synthetic. Felino cold cut is lactose and powdered milk flours free, presents a moderately high Ph, with consequent exaltation of the organolectic qualities. Felino cold cut presents higher proteins and lower fat quantity than those of the same typology.
By tradition it is cut diagonally thus originating oval slices, twice long in respect with the diameter of the cold meat.
When cut, in order to taste it the best, one must care of the slice thickness: by tradition the slice must be as thick as a peppercorn.
It is the most typical hors-d’oeuvre of the territory of Parma, along with Prosciutto di Parma.