Salame Felino

Salame Felino is a dry-cured pork sausage produced within the Province of Parma, Italy, registered as a PGI under file number PGI-IT-0597. It is distinguished by its irregular cylindrical form, with one end fatter than the other, its exclusive use of natural hog casing, and a moderately high pH. The specification prohibits synthetic casings and requires the product to be free of lactose and powdered milk.

About this designation

Salame Felino received PGI protection on 11 April 2007 under file number PGI-IT-0597, with eAmbrosia identifier EUGI00000014027. The designated production area is the entire administrative territory of the Province of Parma. The Consorzio di Tutela del Salame Felino IGP is the applicant producer group responsible for the designation. The specification requires pigs of the Large White and Landrace breeds, as improved by the Italian Herd Book, or animals derived from those breeds; Duroc-derived animals are also permitted. Pure-bred Belgian Landrace, Hampshire, Pietrain, Duroc, and Spotted Poland animals are expressly excluded, as are boars and sows. The minimum age at slaughter is nine months, and a live weight of 160 kg +/– 10% is required. The meat used must not have undergone any freezing process. The mix is minced through plates with 6–8 mm holes and combined with salt at 2–2.8%, whole pepper and/or pepper pieces at 0.03–0.06%, and ground garlic. Dry white wine may be added up to a maximum of 400 cl per 100 kg of meat. The product must be filled into natural hog casing and tied with twine, not netted. When released for consumption, the outer surface must be whitish/greyish and slightly powdery from indigenous mould. Total protein must be a minimum of 23%, and pH must exceed 5.3. Slicing and packaging may take place only within the production area, under surveillance of the authorised body. The label must carry the name 'Salame Felino' followed by 'Protected Geographical Indication' or 'PGI' and the Community graphic symbol.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 11 April 2007 under file number PGI-IT-0597, with eAmbrosia identifier EUGI00000014027.
• The specification prohibits synthetic casings absolutely; only natural hog casing is permitted.
• Pure-bred Belgian Landrace, Hampshire, Pietrain, Duroc, and Spotted Poland pigs are expressly excluded from the raw material.
• Slicing and packaging may be carried out only within the Province of Parma, under surveillance of the authorised body.

Tasting notes

Parma-area salami with distinct elongated flask shape, medium grain. Sweet delicate pork flavor balanced by sea salt, white wine, and garlic; aromatic but not spicy; soft texture with even fat distribution.

HoReCa use

Sliced for Emilian charcuterie boards; classically paired with torta fritta and at aperitivo occasions.

Packaging

• whole-piece-vacuum-700g-1.2kg
• half-piece-vacuum-500g
• deli-sliced-vacuum-100g
• pre-sliced-tray-150g