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Salame Felino IGP

Famous matured salami made from a mixture of pure Italian pork with the addition of a bit of salt, black peppercorns and flavoured with Malvasia dei Colli di Parma wine and garlic.

To“create” its Salame Felino, Cavalier Umberto Boschi uses nothing but “trito di banco”, minced pork meat from under the shoulder, a highly prized cut of which a pig can produce only about 1.5kg.
This means that you need a whole pig to produce one salami!
Once filled into natural pork casing, salami is tied by hand with natural fibre string. At the end of its natural maturation, Salame Felino PGI captivates the senses with a delicate aroma and a mild, slightly spicy taste.  

Salame Felino should be sliced using a knife and at an angle “chamfered cut”, and the slice thickness should be the same of the size of a peppercorn.

DATASHEET

Tronchetto

  • Code

    005

  • Weight

    about 500/600g

  • Average maturation

    maturation: 5 weeks

  • Casing

    in natural pork casing

  • Storage

    in a cool place

NUTRITIONAL VALUE TABLE

  • Protein

    27,71

  • Fat

    27

  • Of which saturated

    10,3

  • Carbohydrates

    0,3

  • of which sugars

    0

  • Sodium in gr.

    1,68

  • Salt (gr. of sodium x 2.5)

    4,2

  • Kcal/100g

    271,91

  • Kj/100g

    1136,5838

gluten free

lactose free

Without added sugar

Without fermentation starter

Without added fat


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Cav. Umberto Boschi S.p.a. - Via Aldo Moro, 3 - 43035 Felino (PARMA) - ITALY
Tel. +39 0521 836724 - Fax +39 0521 836933 - info@umbertoboschi.it
C.F. - P.I. 00145930343 - Reg. Imp. di Parma n. 00145930343

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