The selection of raw materials is the starting point for our Salame Felino PGI
Felino Salami is the pride and joy of Cavalier Umberto Boschi. The company’s history starts with this product: the recipe used is still the same one perfected by the founder Umberto and handed down from generation to generation.
When a new batch is ready for sale, a sample is selected and tasted by an experienced panel.
“The taste of salami must be the one I remember eating when I was a child!”
As Umberto Boschi (grandson of the founder of the company) recalls, this is the yardstick for establishing that a batch is ready to be labelled and delivered to our customers. Felino salami is a PGI product, which means that its production is protected and supervised by a specialised consortium.
How we process it
Felino salami is obtained by grinding the meat to a medium grain with the addition of only sea salt and black peppercorns. The only cut that we use for its production is the so-called “bench cut”, a particular cut that is found in under the shoulder of the animal. It is a sought-after cut as there is little more than 1 kg of it per animal.
We do not add any fat to our salami, which is reduced during the hand trimming process by our operators. It can be said that although it is a salami, it is quite lean and among the healthiest around. For our Salame Felino PGI, we only use cuts of the pigs that have been selected for Parma ham.
No foreign or second-grade meats are used. This allows us to guarantee the quality of the finished product. Once mixed with spices, the salami is stuffed into strictly natural pork casings (the so-called “gentile” or “culare“), tied by hand with natural fibre string and matured slowly in traditional environments.
How we season it
Salame felino PGI must have a minimum maturation of 30 days
Although it is appreciated everywhere in Italy and abroad, the ideal maturing period for salami varies from city to city. In Parma, the salami par excellence is the one that “makes the drop”, very mature and with a more intense flavour.
In other areas, however, it is appreciated when it is still soft and sweeter. The salami is matured naturally. No starter cultures are added, which simplifies and helps the start of the process. It is the first few days that are the most difficult, the ones that will decide the course of the entire maturing process.
The salami are checked daily to ensure that everything goes according to plan.
How we process it
Felino salami is obtained by grinding the meat to a medium grain with the addition of only sea salt and black peppercorns. The only cut that we use for its production is the so-called “bench cut”, a particular cut that is found in under the shoulder of the animal. It is a sought-after cut as there is little more than 1 kg of it per animal.
We do not add any fat to our salami, which is reduced during the hand trimming process by our operators. It can be said that although it is a salami, it is quite lean and among the healthiest around. For our Salame Felino PGI, we only use cuts of the pigs that have been selected for Parma ham. No foreign or second-grade meats are used. This allows us to guarantee the quality of the finished product.
Once mixed with spices, the salami is stuffed into strictly natural pork casings (the so-called “gentile” or “culare“), tied by hand with natural fibre string and matured slowly in traditional environments.
How we season it
Salame felino PGI must have a minimum maturation of 30 days.
Although it is appreciated everywhere in Italy and abroad, the ideal maturing period for salami varies from city to city. In Parma, the salami par excellence is the one that “makes the drop”, very mature and with a more intense flavour. In other areas, however, it is appreciated when it is still soft and sweeter.
The salami is matured naturally. No starter cultures are added, which simplifies and helps the start of the process. It is the first few days that are the most difficult, the ones that will decide the course of the entire maturing process. The salami are checked daily to ensure that everything goes according to plan.
LORENZO BOSCHI SAYS
Did you know...?
Felino salami must be cut with a knife at an angle of 60 degrees and the slice must be the thickness of a peppercorn. It seems to be just an aesthetic choice but in reality, even if it seems incredible, the taste changes.
The selection of raw materials, the daily checks, 100% meat from Italian pigs are elements that are repaid at the moment of cutting.
Watch the video to discover these and other curiosities about Salame Felino PGI!
PRODUCED, SEASONED AND Sliced JUST FOR YOU
Whole or sliced, the choice is yours
The cured meats we prepare for trays are the same ones you can find at your local delicatessen. Whole or in trays, a Cavalier Umberto Boschi cured meat product is always synonymous with high quality.
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