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La Fattoria di Parma - Felino PGI Salami Sant'Antonio Reserve - Half - Artisan Cured Meats - 310 g
Felino PGI Salami Sant'Antonio Reserve. For the preparation of this salami, we only use national heavy adult pork, minced in medium grain and mixed with salt and pepper in grains. Only special portions of pork are used, this allows to obtain only a few kilos of salami for each pig. Stuffed in natural casing and tied by hand, it is hung and seasoned.
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Information
| Package | 310 g |
| Certifications | I.G.P. |
| Region | Emilia Romagna |
| Nation | Italy |
Description
La Fattoria di Parma - Salami Artisans since 1936
La Fattoria di Parma Salami Artisans since 1936 The History of a Family La Fattoria was born in Parma from a family that always believed in the extraordinary potential of their land and could count 150 years experience in making great-quality cured meats. In 1968, Guido Pongolini and his wife Anna Maria, decided that being open to change is essential to grow and improve, therefore they decided to start a whole new production project: La Fattoria di Parma. This venture started in the historical family ham-factory, in Fontanellato, a place in the heart of Parma’s Bassa (Low Land). Their children, Paolo and Cristina, joined the parents and the company set sail to a new level of Extreme Quality, thanks to a company plan that increasingly aims to reach perfection for their products, by taking care of every single detail, from production to gift-wraps. The Pongolini Family has years of experience in welcoming their guests with guided tours, tailor-made tastings and eno-gastronomic sessions, all within a very suggestive and relaxed environment.
La Fattoria di Parma - Felino PGI Salami Sant'Antonio Reserve - Half - Artisan Cured Meats - 310 g
Felino PGI Salami Sant'Antonio Reserve.
For the preparation of this salami, we only use national heavy adult pork, minced in medium grain and mixed with salt and pepper in grains. Only special portions of pork are used, this allows to obtain only a few kilos of salami for each pig. Stuffed in natural casing and tied by hand, it is hung and seasoned, aided by the particular microclimate typical of our area.
The result of Felino Sant'Antonio Salami: delicate, always crumbly with a compact and resistant slice. It should always be cut on the bias at sixty degrees, with a sharp knife, at a thickness equal to the pepper grain.
Not to Be Missed
The Feline Salami Museum was inaugurated in the dungeons of Felino Castle.
Salame Felino PGI is an indispensable component of the classic Parmesan appetizer and should be eaten with home-made bread or better with Fried Pie.
Salame Felino PGI, takes its name from the town which gave it its birth, the town of Felino, which is four kilometers from the Fattoria di Parma.
Salame Felino PGI is one of the most popular Parma salami.
In the course of taste education organized in the company there is a pleasant tasting of Salame Felino PGI; tasting in parallel with another of our important Lo Strolghino salami.
The guided tasting to get to know and better appreciate the Strolghino salami and Il Salame Felino PGI, two great cured meats and not to lose any nuance.
In addition to Salame di Felino and Salame Strolghino, Culatello Il Re delle Nebbie and Culatta and Parmigiano Reggiano are also tasted.
Salame Felino PGI protagonist of gift packs.
Visit the display of Christmas gift boxes.
