Salame di Felino IGP Re Giulio

Salame di Felino is made with selected pork meat, with the addition of fat parts of a percentage of 25-30%. It is exclusively made in the Parma town council and it is named after the town Felino. The pigs used are bred and butchered in Italy, the meat is coarse grain minced and then put in the natural pig casing. The salame di Felino's texture is unique, thanks to its compactness, its not-very elastic in texture and is lean. The salame di Felino has in fact less fat than the other Italian salami and more protein content. It shows a ruby red colour, on the mouth it is sweet and delicate. It is sliced diagonally with the knife in order to have longer slices and they have to be thick as a peppercorn.