Food production in the Emilia Romagna region is renowned worldwide for its quality and excellence. Besides the most famous and celebrated traditional ones, there are also other outstanding products that are not as well-known to the wider public. Among these, the Salame Felino IGP (Protected Geographical Indication), a typical delicacy from the province of Parma, holds a key place. But let’s find out why it is called this way. This special charcuterie product – made from the meat of the Large White and Landrace swine breeds primarily – gets its name from its main production location, the town of Felino, located just over 15 kilometres from the county town of Parma. Its ties to the territory are confirmed by the presence there of the Salame Felino Museum, open since 2004, in the cellars of Felino’s castle, which dates back to before the year 1000 and dominates the town centre.
This delicacy’s production process is age-old, with the first traces going back as far as the late Roman Empire: indeed, the earliest mention of it can be found in the volume De re coquinaria, which dates between the 3rd and 4th centuries AD.
Salame Felino is made from pork meat exclusively, with 70% lean meat and 30% fat to which only salt and whole-grain pepper are added. Its maturing takes about 25 days in special temperature-controlled rooms between 12 and 18 degrees. Once ready for consumption, the Salame Felino is normally served as an appetiser, usually accompanied by Micca, the traditional bread of the Parma area.