- Country of Origin: United States
- Region: San Francisco
- Type: Salame
- Style: Felino
- Flavor profile: Fermented and meaty
- Quantity: 2.5#
- Availability: Year Round
Salame Felino has nothing to do with cats, but maybe it is the lion of salames? It is also known as the “King of Salame”. The salame hails from the town of Felino, in the foothills of the Apennines behind Parma. The Felino salami was born from the timeless combination of location and ingenuity. The high quality salt from the Salsomaggiore, mineral springs, pairs perfectly with the characteristic temperature and humidity of the Val Baganza.
The origins of this exquisite cured meat can be traced far back in time. The oldest pictorial representation is found in the Bapisttery of Parma (1196 – 1307) where two salamis draped over a saucepan. Their shape and size makes it safe to consider them early examples of this traditional cured meat. Documents available of culinary traditions have, since the early 19th century, referred to the unusual and particular method employed in the town of Felino of transforming fresh pork meat into a cured meat delicacy.
Tasting notes: This is the most meaty salame from Columbus, the garlic herbs and spices are barely persceptible. There are many recipes recorded through the ages, with complex combinations of ingredients, but these flavors take a back seat to the fermented and meaty flavor of the salame.