Felino Salami
Felino salami originates from the small town of the same name in the province of Parma and is considered one of the finest Italian raw sausage varieties. It is made exclusively from pork and is characterized by a mild, delicate aroma with a subtle garlic note. Characteristic features are its diagonal cut and the pearlescent sheen of the cut surface.
Ingredients(for 1 kg)
Instructions
Prepare meat and fat
45 minutesChill meat and fat separately to -1 to 0 °C. Grind meat through an 8-10 mm plate, fat through a 6 mm plate. Combine both components, add curing salt, pepper, garlic, and white wine and mix briefly but thoroughly.
Stuffing into natural casing
30 minutesStuff mixture firmly into pork casings (caliber 40-55 mm) and tie into 20-30 cm sausages. Watch for air bubbles and prick them out. The typical Felino shape is slightly curved.
Warming and gentle smoking
3-5 daysWarm sausages for 2-3 days at 18-22 °C and 85% RH. Then perform 1-2 smoking sessions with beech wood at 15-18 °C (4-6 hours each). The smoking is subtle – the sausage should only turn lightly golden brown.
Maturing in cellar climate
22-35 daysHang to mature at 12-14 °C and 78-82% RH. The sausage is ready when it has lost approximately 30% of its weight and feels firm but still slightly yielding when pressed. Slice diagonally and serve at room temperature.
Pro Tip
Less is more: Felino salami lives by the quality of the meat and its mild spice profile. Avoid hot spices. Coarse grinding (8-10 mm) is essential for the characteristic texture.
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