Typical Italian cold cuts: Salame di Felino PGI

Typical Italian cold cuts: Salame di Felino PGI

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Area of ​​origin and history

CE recognition: 2013

The production area of ​​Salame Felino PGI identified in the entire province of Parma is characterized by the presence of hilly and flat areas at the same time and by the presence of lakes and salt mines. In all of Emilia-Romagna, and also in other regions, a similar salami is prepared, commonly called Felino type salami.
The first references to Feline Salami are already found in some Latin authors of the 1st century AD. (Apicio De Re cocquinaria). Salame Felino was well known in the courts that followed one another in the capital: from the Farnese, to the Bourbons, to the Duchess Maria Luigia. The most ancient representation of the product seems to be represented in the internal decoration of the Baptistery of Parma (1196-1307), where, on the plate dedicated to the zodiac sign of the Aquarius, appear astride a revolving support of a pot, on the hearth, two salami which, due to their size and shape, which are still current, can be traced back to the "Salame Felino" PGI.


It is prepared with pure pork meat, carefully selected, to which are added, in the proportion of 25-30%, fat parts chosen among those with the toughest constitution. After coarse grinding, salt, peppercorns and nitrate are added, then, just before the sausage, pepper and garlic crushed in a mortar and dissolved in dry white wine. It differs from other products in the same product category for its compactness and inelastic consistency, for its homogeneity and thinness, and for its ruby ​​red color. The taste is sweet and delicate. It is a salami which, unlike the vast majority of those on the market, is bagged exclusively in natural casing (therefore never synthetic). Salame Felino is free of lactose and milk flour, has a moderately high pH with a consequent enhancement of the organoleptic qualities. Feline Salami has higher proteins and less fat than other salami of a similar type.
Traditionally it is cut diagonally thus creating oval slices, about twice the length of the salami diameter. To enjoy it at its best, thickness is very important: traditionally, slices must be as thick as a grain of pepper. It is one of the most typical appetizers of the Parma area, combined with Parma Ham.

Salame di Felino PGI

Association between producers for the protection of Felino Salame
Road to Ponte Caprazucca, 6 / a
Parma (Italy)
E-mail: [email protected]

Production regulations - Salame di Felino PGI

Implementing Regulation (EU) no. 186/2013 of the Commission of 5 March 2013 published in the Official Journal of the European Union - L 62 series - of 6 March 2013

Article 1
The Protected Geographical Indication "SALAME FELINO" is reserved for the delicatessen product which meets the conditions and requirements laid down by this production specification.

Article 2
Product description
Upon release for consumption, the "SALAME FELINO" PGI is cylindrical in shape, with one end larger than the other and an external surface of white-gray color, slightly powdery due to the surface development of a modest quantity of indigenous mold.
The "SALAME FELINO" PGI must have the following characteristics:
- Weight: between 200 grams and 4.5 kilograms;
- Dimensions: irregular cylindrical shape with a length between 15 and 130 centimeters;
- Organoleptic characteristics:
Consistency: the product must be compact, with a non-elastic consistency;
Aroma: delicate;
Taste: sweet and delicate;
Color: ruby ​​red, without spots
- Chemical and chemical-physical characteristics:
total protein min. 23%
collagen / protein ratio max 0.10
water / protein ratio max 2.00
fat / protein ratio max 1.50
pH 5.3
Total lactobacilli 100,000

Article 3
Production area
The production area of ​​"SALAME FELINO" PGI is identified in the administrative territory of the Province of Parma.

Article 4
Proof of origin
Each phase of the production process is monitored by documenting the inputs and outputs for each. In this way, and through the registration in special lists, managed by the control structure, of breeders, slaughterers, disconnectors, producers, ripeners and de-packagers / portioners, as well as through the timely declaration to the control structure of the quantities produced, product traceability is guaranteed. . All persons, natural or legal, registered in the relative lists, are subject to control by the control structure, in accordance with the provisions of the production specification and related control plan.

Article 5
Obtaining method
The "SALAME FELINO" PGI is obtained from the pork indicated below:
- Animals, pure or derived, of the traditional LargeWhite and Landrace basic breeds are admitted, as improved by the Italian Herd Book.
- Animals derived from the Duroc breed, as improved by the Italian Herd Book, are also allowed.
- Animals of other breeds, mongrels and hybrids are also allowed, provided that selection or crossbreeding schemes are implemented for purposes not incompatible with those of the Italian Genealogical Book for the production of Italian heavy pig.
- In compliance with tradition, the carriers of antithetical characteristics are still excluded, with particular reference to the sensitivity to stress (PSS), today objectively detectable even on "post mortem" animals and on seasoned products.
- Pure animals of the Belgian Landrace, Hampshire, Pietrain, Duroc and Spotted Poland breeds are however excluded.
- The genetic types used must ensure the achievement of high weights with good efficiency and, in any case, an average weight per batch (live weight) of 160 kilograms plus at least 10%.
- The minimum slaughter age is nine months.
- The use of boars and sows is excluded.
- Pigs must be slaughtered in an excellent state of health and perfectly bled.
The cuts of meat used in the production of "SALAME FELINO" PGI are made up of selected muscle and fat fractions such as, for example, pancetta head and / or minced dibanco (shoulder). The meat used must not have undergone any freezing process.
The muscle and fat fractions are cleaned carefully by removing the larger particonnettival and soft fat tissue. The meat (muscle fraction and fat) used for the "SALAME FELINO" PGI must be left to stand in a cold room with a temperature not lower than - 1 ° C equipped in such a way as to allow a good dehydration of the muscle fractions.
The mincing of the dough must be done with the mincer (molds with 6-8mm holes).
The meats are then mixed with salt in a percentage from 2.0 to 2.8, whole pepper and / or apezzi in a percentage from 0.03 to 0.06 and pounded garlic.
Furthermore, the following can be used:
- dry white wine, with a maximum dose of 400 cl / 100 kg of meat in order to accentuate the fragrance and aroma;
- sugar and / or dextrose and / or fructose: 0 - 0.3%;
- starter cultures for fermentation: according to good practice, considering the specific characteristics of starter cultures of Feline Salami. Their function is to develop the flavor and aroma through lipolytic and proteolytic action, color stabilization and acidification control.
- sodium and / or potassium nitrate max 300 mg / kg, sodium and / or potassium nitrite max 150mg / kg;
- ascorbic acid and its sodium salt max 1 g / kg.
The careful mixture of all the ingredients must be stuffed into natural pig casing (cular or gentle or fillet). The binding is carried out with non-net twine, with a single rope with sparse steps and hung with it.
The drying of the "SALAME FELINO" PGI is the period during which in the conditions of controlled humidity and temperature there is the most marked dehydration. The drying has a minimum duration of 4 days and a maximum of 6, and takes place in rooms specifically intended for carrying out this phase of the processing. Drying is carried out hot at a temperature between 13 ° and 24 ° C and must allow adequate dehydration of the surface fractions in the first days of treatment.
Once the drying phase is over, the seasoning phase begins, which takes place in rooms specifically designed for this purpose other than those used for drying.
By seasoning is meant the stopping of the salami in climatic conditions likely to determine, during a slow and gradual reduction of humidity, the evolution of natural phenomenological and enzymatic phenomena, such as to cause changes over time that confer to the product typical organoleptic characteristics and such as to ensure preservation and health in normal room temperature conditions.
The seasoning of the "SALAME FELINO" PGI must be carried out in rooms where sufficient air exchange is ensured at a temperature between 12 ° and 18 ° C and must last at least 25 days.
Slicing and vacuum packaging or protective atmosphere operations must take place under the supervision of the control structure pursuant to art. 7, exclusively in the production area indicated in art. 3.
In fact, due to the delicacy of the product, rich in unsaturated fatty acids and low in preservatives, and for the potentially stressful nature of the cutting and packaging phases, it is necessary that these operations are performed by personnel with specific knowledge of the product. In particular, it is necessary that the residence time of the slice in contact with the air is as short as possible, in order to prevent color browning. Therefore, the slicing and packaging of Felino salami can only be carried out in facilities located in the production area and under the control of the authorized body according to the methods set out in the control plan.

Article 6
The reputation of the "SALAME FELINO" PGI is demonstrated by the copious bibliography of references and references to the product in question.
The first references to the product are already found in some Latin authors of the first century AD. (ApicioDe Re cocquinaria).
Salame Felino was well known in the courts that followed one another in the capital: from the Farnese, to the Bourbons, to the Duchess Maria Luigia.
The oldest representation of the product seems to be represented in the interior decoration of the Baptistery of Parma (1196 - 1307), where, on the hearth, two salami appear on the plate dedicated to the zodiacal sign of the aquarium. which for size and shape, still current, can be traced back to the "SALAME FELINO" PGI.
In 1766, a census of pigs indicated that the Marquisate of Felino was the liveliest square in the district for the pig market, and in the same period, calmers from the Felinese territory are found, quoting lean and fatty salami. From the beginning of the 1800s, customs and culinary chronicles signal the presence of a particular way of transformation from pork to salami in the territory of the town of Felino.
In 1905 the phrase "Salame Felino" appears in the Italian dictionary and in 1912 the production of salami in Felino is considered in the report of the Minister of Agriculture on the economic trend of the year.
The competent local public institutions, since 1927 recognize the salame produced in the Province of Parma as Salame Felino, which evidently had to already enjoy particular renown and reputation, therefore also recognizable, the affirmation in commercial use of this denomination was, in the evaluation of the Office and Provincial Council of the National Economy, reason for promoting the well-being of the province.
Even today, the Felino salami production is rooted in the province of Parma through research and insights into the culture and gastronomy of Parma. In fact, there are numerous reviews that link SalameFelino to the gastronomy of the province, citing it as one of the most popular salami sausages of Parma, whose goodness is inevitably linked to its centuries-old tradition developed and kept intact only in the valleys of the province of Parma. The numerous events and events that continue to be organized both in Italy and abroad by the local authorities and the provincial institutions of Parma in honor of Feline Salame with the preparation of tasting stands and the dissemination of information material on the characteristics and historical production in the Parma area of ​​Salame Felino.
The production area of ​​Salame Felino PGI identified in the entire province of Parma is characterized by the presence of hilly and flat areas at the same time and by the presence of lakes and salt mines. In the hills of Parma, the meeting between the technology of the plain and the salt of Salsomaggiore has always been possible. In fact, also due to the presence of these salt mines, since 1300 the salting of pork and the processing of the same has led to the production of products recognized both nationally and internationally.

Article 7
The control on the conformity of the product to the specification is carried out by a control structure, in accordance with the provisions of articles 10 and 11 of the EC Reg. 510/2006.
This structure is E.CE.PA, Strada dell'Anselma, 5 - 29100 Piacenza-, tel: 0523 6096 62, fax 0523 644447.

Article 8.
The "SALAME FELINO" PGI can be released for consumption: whole, with only the label or any seal; by slice, vacuum or in a protective atmosphere; sliced, vacuum packed or in a protective atmosphere.
The name "SALAME FELINO", followed by the mention "Geographical Indication Protected" or by the acronym "PGI" (translated into the language of the country in which the product is marketed) must be affixed to the label or any seal in clear and indelible characters, clearly distinguishable from any other writing that appears on it, followed by the Community graphic symbol and the company brand.
The addition of any additional qualification other than those provided by this specification is prohibited, including the adjectives: type, taste, use, selected, chosen and similar.

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