 | |
| Place of origin | Italy |
|---|---|
| Region or state | Emilia-Romagna |
| Main ingredients | Pork |
| Ingredients generally used | Salt, whole-grain pepper |
Salame Felino is a variety of Italian salume historically produced in the comune (municipality) of Felino and in some neighboring comuni, such as Sala Baganza and Langhirano, all in the province of Parma. [1] It is recognized as a protected geographical indication (PGI). [2]
Salame Felino is produced from pure pork. [1] The mixture is made up of pork called "bench mince" (shoulder of the animal), roughly made up of 70% lean and 30% selected fat parts. [1] It is minced to medium-coarse grained. [1] Salt, peppercorns, and potassium nitrate are usually added and sometimes ascorbates (antioxidants and acidity regulators) and sugars as well. Crushed garlic and pepper are also added and dissolved in dry white wine. The mixture is stuffed into natural pork casing of Danish origin. Traditionally, budello gentile from the rectum is used. It is a smooth and thick gut, which allows the meat mixture which it contains to remain soft even after long curing. [1] The ideal curing period for salame Felino is at least 60 days, favored by the particular microclimate of the Parma area. [1] Today, the majority of salame Felino producers use special rooms at a controlled temperature for the curing of the product. [1]
When sliced, salame Felino has an intense red color, with white spots of the ground fat. [1] The compactness of the meat is closely linked to the curing and the quality of the meat used to produce the salami. The scent is intense, very characteristic, while the flavor is delicate. [1]
Salame Felino is one of the most typical appetizers of the Parma area, especially when paired with prosciutto di Parma , which is produced in the same area. It is often served with Lambrusco wine. [3] Traditionally it is cut diagonally, thus creating oval slices, approximately double the length of the diameter of the salami, and as thick as a peppercorn. [4]
Media related to Salame di Felino at Wikimedia Commons
Mortadella is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat. It is traditionally flavoured with peppercorns, but modern versions can also contain pistachios or, less commonly, myrtle berries. The sausage is then cooked.
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
Salami is a salume consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been influenced mainly by Turkish but also a series of European cuisines in particular from the Balkan Peninsula and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.
Pancetta is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize, and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated gastronomies worldwide.
Genoa salami in the United States is a variety of dry, cured, unsmoked salami. It is normally made from coarsely ground pork, but may also contain a small amount of beef and has a natural casing. Under US regulations, it must have a moisture to protein ratio of no more than 2.3:1, as contrasted with dry or hard salami, which are limited to 1.9:1.
Ciauscolo is a variety of Italian salume, typical of the Marche region, although it is also widely used in nearby Umbria.
Salumi are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto.
Saucisson, also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Strolghino is a salume in Italian cuisine that is prepared from pork. It is thin, with an average weight of 300 grams, and may be prepared from the "lean leg meat" of the domestic pig. Leftover cuts of meat from the preparation of culatello are typically used. It may be prepared from parts of the pig that are not used in ham. Strolghino may only be available for only a few months in some areas. It may have a relatively short curing time of 15–20 days, which results in a very tender product resembling "fresh, raw sausage meat".
Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont. Bordering France and Switzerland, Piedmontese cuisine is partly influenced by French cuisine; this is demonstrated in particular by the importance of appetizers, a set of courses that precede what is traditionally called a first course and aimed at whetting the appetite. In France these courses are fewer and are called entrée.
Salama da sugo, also known as salamina da sugo, is a particular salami made of pork typical of the province of Ferrara consumed after cooking. It is recognized with the PGI and PDO designations of origin.
Salame ticinese is a variety of salami originating in Ticino, the southernmost region of Switzerland. It is characterized by coarsely ground meat and it is often made into small sausages, called salametti. It is an emblematic air-dried cured pork meat of Ticino, along with prosciutto crudo and coppa. These are referred to as salumi.
Salame genovese di Sant'Olcese is a variety of salume produced in Sant'Olcese, Liguria. It consists of coarsely ground pork and beef in equal proportions and is aged for two to three months.
This article provides information on animal production and consumption in Switzerland.
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
