Salame di Felino IGP Re Giulio

Salame di Felino is made exclusively from selected pork meat, with the addition of fat parts for 25-30%. It is produced exclusively in the province of Parma by Prosciuttificio Gualerzi, and the name of the salami derives from the town of Felino. The pigs used are raised and slaughtered in Italy, the meat is coarsely ground and stuffed into natural casings from the pig. Salame di Felino is unique for its texture, characterized by its compactness, low elasticity, and leanness. In fact, Salame di Felino has less fat compared to the average Italian salami and a higher protein content. It is ruby red in color, sweet and delicate on the palate. It is cut diagonally with a knife, creating long slices, which should be as thick as a grain of pepper. Average values per 100 g of product: Energy value 1110 kJ / 270 kcal, Fat 31 g - of which saturates 11.5 g, Carbohydrates 0.9 g - of which sugars 0.1 g, Protein 30 g, Salt 4.5 g. Pairings: It is recommended to consume Salame di Felino as an appetizer, accompanied by focaccia, gnocco fritto, and bread. The recommended wine is Lambrusco from Emilia. Storage: In a cool environment. Cover the cut part with a cloth. Processing: Salame di Felino is prepared with pork meat, the parts used are the trito di banco, which is equivalent to the under-shoulder, about 30% of the product is composed of fat parts. The meat is ground with medium-large dies. After grinding, salt and whole pepper are added before being stuffed; more pepper and garlic crushed in a mortar dissolved in white wine are added to Salame di Felino IGP. The casing used is called gentile, which is the intestinal part equivalent to the rectum. It is then aged in special cellars for at least 2 months. Aging: 24 Other: Average values per 100 g of product: Energy value 1110 kJ / 270 kcal, Fat 31 g - of which saturates 11.5 g, Carbohydrates 0.9 g - of which sugars 0.1 g, Protein 30 g, Salt 4.5 g.