Salame Felino is sweet, with only a little salt and peppercorns, and cured in the valley where Parma ham is made. prepared only from heavy Italian pigs from the "trito di banco" (lean meat with no sinews and a thin layer of fat). It is first mixed with its flavourings (salt, pepper, and a drop of white wine), then rested before being encased in natural gut, as established by the most authentic tradition. After two or three months, the salami is ready to be sliced slantwise, revealing its full, round scent and extremely delectable flavour. This is a special order item; please contact our offices for details.
