Salame di Felino IGP

Felino, Emilia-Romagna

salame Felino

Salame di Felino owes its goodness to its secular tradition, which requires a medium-coarse grind grain from selected cuts of pork, spicy rigorously enough, and mature for a certain number of months.

In short, Salame di Felino salami is the oldest in use in the valleys of Parma, with the equilibrium ratio of lean meat and lard and with its unmistakable fragrance.

From the salami mixture to snack, Salame di Felino is one of the tasty pork dishes, popular with all ages.

Felino salami has its name after the homonymous municipality of Val Baganza that gave birth, and it is one of the most popular meats of Parma.

Produced, sometimes industrially and imitated, in many parts of Italy under the title ‘Felino salami,’ in these times has reached its official consecration.

It is now protected by European legislation with the seal IGP (PGI – Protected Geographical Indication). Only salami made in Felino can have the name Felino! No cheating on this name in the European Union member states!

This critical achievement enriches, even more, its name recognition, bringing its deserved fame and location to one of the most recognized and famous Italian sausages.

Source: Comune di Felino

An American producer makes a Salame Felino in San Francisco. The Italian Salame Felino obtained IGP protection in Europe. The IGP Indicazione Geografica Protetta – Protected Geographic Indication identifies a product originating from a region or a country. It’s quality, reputation, recipe, and characteristics traced back to its geographical origin, and of which at least one production and or processing phase must take place in the designated zone of production. This protection may not be legally applicable in the USA. Still, it is at least ridiculous to call Salame Felino something made in San Francisco as there is no neighborhood there called Felino. Is it a subtle legal game played by the American producers to fool the American consumers using the name of a famous Italian product to sell something that has little to spare with it?

The result is not a lousy salami, but it is very different from the real stuff! While the real Felino is firm, the USA wannabe imitation is somehow tender, much larger, and has nothing to compare to the original.

Real Felino salami is imported in the USA by Veroni USA and sold online by Alma Gourmet

Real Italian Salami products available for purchasee online.

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

Veroni Salami Milano - 1 Lb Slice

Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.

Product of Italy

Veroni Di Parma Salami 1 Lb.

Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Product of Italy

Rovagnati Mortadella with Pistachio 1 Pound Sliced

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

Product of Italy

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy

Speck

Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

Product of Italy

Cotechino from Modena IGP

This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

Product of Italy

Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy

Aged for 14 months
DOP Parma Italy
4lb cut piece

Product of Italy

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - Boneless

The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy

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