Salame di Felino

FELINO

This salame comes from the village of Felino, in the area around Parma. It is made of excellent quality, relatively finely ground pork mixed with a small quantity of pure pork fat and a few spices. It is put in natural casing, and once it has been stuffed and tied, it is about 15" long and bigger at one end than the other. It is knotted vertically with alternate loops across, and aged for at least three months. Felino is actually a village outside of Parma, on the hills below the Appennini (a chain of mountains that goes all the way from the north to the south of Italy) a few kilometers from Langhirano, the traditional prosciutto di Parma area. The dry climate and crisp air allows for an exceptional aging of the salame, which is particularly sought for it's excellent quality.