Felino Salami is our favourite salami by some distance, so we decided to dedicate a full blog to it!

Before we begin, click here to purchase Farmer Angus Felino Salami

Also known as the “King of salami,” Salami Felino boasts a superb flavour rich in black peppercorns and white wine. But what exactly makes it so unique?

Read on to discover everything you need to know about this typical Italian sausage, from its ancient history to how to cut the perfect slice.

What is Salami Felino? 

Salami Felino is a particular type of Italian cured pork sausage. Its name comes from the place where it’s produced: Felino, a small village located in Italy’s central Emilia-Romagna region. The tiny town is surrounded by the green Bazanga valley, which is full of forests where herds of pigs were raised in the ancient past. But there’s another reason why Felino is known for its salami: at 607 feet above sea level, the hilltop town has a mild and windy climate, conditions that are ideal for naturally curing meat over time. Thanks to this unique microclimate, artisans are able to use less salt to preserve the meat.

Historical records show that Salami Felino dates back to the first century A.D., making it one of the most ancient cured meats known to man.

How is Salami Felino made? 

To make authentic Salame Felino IGP, Rovagnati’s sausage artisans begin with a careful selection of Italian pork. The meat must come from pigs raised in Italy without any added hormones. High-quality cuts, usually deboned pork shoulder and pork belly, are finely ground and seasoned with Salsomaggiore salt, whole black peppercorns, white wine, and garlic, then hand-stuffed into a natural casing. Finally, the salami are hung to dry and slowly aged in cellars anywhere from 30 to 90 days.

Farmer Angus, under the Ricomondo label, has produced their own version of the Felino, and we love it! The Pork is supplied by Farmer Angus, one of the first regenerative Farmers in South Africa, and the meat is cured at Gastro Foods world class facility under the Ricomondo label. Most importantly, no nitrites and no nitrates!

What does Salami Felino taste like? 

Salami Felino is soft to the touch, with a sweet taste and delicate aroma. It has a ruby-red color and is speckled with opaque white bits of fat. Thanks to its seasoning and slow-aging process, each bite boasts a light peppery flavor, with notes of underbrush and white wine.

How should you serve it?

To get the best flavor out of each bite, we recommend slicing Salami Felino in a certain way. Begin with a wood cutting board and a long, thin knife. Cut each piece diagonally, about 1/8-inch thick, to create a long, oblique slice. This ensures that each slice contains just the right amount of peppercorn and speckles of creamy fat. To experience the flavors more fully, try and serve the salami warm at around 60° C (optional)

While Salame Felino is excellent on its own, it also goes well with rustic bread, cheeses, wine, and Ale-style beers. Serve it as an appetizer, snack, or picnic treat!

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