Today is National Salami Day, one of our favorite days of the year! We thought it fitting to share with you the history and characteristics of one of our salami variations that is sure to inspire you to venture out and try some new flavors.
There are endless types of Italian salami that come from various different regions, all of which have their own unique characteristics. We wanted to share with you one of the varieties from the Emilia-Romagna-Romagna region where Veroni was founded – Salame Felino.
Salame Felino is a pure pork salami from Felino, a small town located in the Emilia-Romagna region of central Italy. The salami is made using ancient techniques and recipes with the contribution of the area’s temperature that provides the perfect amount of humidity and ventilation for the meat to age naturally.
The fresh pork comes from shoulder and belly cuts that is ground and mixed with salt, spices and white wine. The salami is stuffed by hand into a pork casing, which results in an uneven sausage that is then left to age slowly producing a soft salami with a sweet and delicate flavor.
There are sources that indicate that Salame Felino was made as far back as pre-Roman times and traditionally, the sausage is sliced at a 60° angle to highlight the grain of the ground meat.