Pure pork salami of the Province of Parma, produced with lean chuck, medium ground in natural casing.
Maturation: 45 / 50 days
Medium ground
Parma is the Italian capital of cold cuts, right here on the Parmesan foothills Fereoli Gino & Son snc produces the typical Felino salami, the best Italian salami according to experts. The traditional production of Felino Salami dates back to the mid-18th century, when some master butchers of the town of Felino (hence the origin of the name), a country village about 15 km Parma, began to create this delicious salami.
Felino hasn't changed much since then, it's still produced with the same care in the selection of raw materials, the drying and the long maturation that takes place in large non-ventilated rooms. Stuffed into natural gut, given the high quality of the raw material used (only the best parts of the pork are used, the meat must be fresh and not frozen and pigs raised and slaughtered in Italy) to which only a few grains of black pepper must be added, this is because the addition of many spices covers the taste and fragrance which are the main characteristics of this sausage.
The best Felino still melts in your mouth after 70/80 days thanks to its softness, resulting a slow maturation, which makes it unique in the panorama of Italian salami. today Luigi and Luca Fereoli still produce in the same manner of the master butchers what is an essential component of the typical Parmesan gastronomy.
The grape variety, which originated in Germany, has found an ideal terroir in South Tyrol. Riesling makes high demands on the site and prefers a cool but sunny climate. This is exactly what the vineyards around Lake Montiggl and the neighbouring sites offer, whose porphyry soils give the wine its special character. The Riesling Fallwind impresses with its fruity notes and mineral acidity, which make it a top-class wine.
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A generous 250g bag with at least 65 bite-sized pieces or choose the 220g bag with at least 55 delicious bites.
Pure pork salami of the Province of Parma, produced with lean chuck, medium ground in natural casing. Maturation 45 / 50 days.
