Salami di Felino
Salami di Felino is an IGP-certified dry-cured sausage from the town of the same name near Parma in Emilia-Romagna. It is characterized by a fine, soft texture, mild aroma, and its distinctive diagonal cut. The sausage traditionally ages in the cool, misty cellars of the region, developing its unmistakable flavor profile.
Ingredients(for 1 kg)
Instructions
Meat Preparation
1 hourCut pork shoulder into cubes and grind through a 4–6 mm plate. Dice the pork belly fat into uniform cubes of approx. 5–8 mm – it is not ground, to achieve the characteristic marbling of Salami di Felino.
Seasoning
15 minutesAdd sea salt, curing salt, white pepper, and garlic to the meat. Add white wine and mix evenly without kneading too much, so the fat cubes retain their shape.
Stuffing and Tying
30 minutesFill the mixture into cleaned pork casings (caliber 50–65 mm) and tie off without air pockets. The sausage is traditionally tied at a slight angle to produce the characteristic diagonal cut when sliced.
Aging
25–45 daysFirst, allow to ferment for 24–36 hours at 18–20 °C and 80–85% humidity. Then age at 12–14 °C and 78–82% relative humidity for at least 25 days. The surface should develop a white-grey noble mold layer.
Pro Tip
Adding dry white wine instead of red wine gives Salami di Felino its characteristically light color and mild, fresh aroma.
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