Authentic Salame Felino

Authentic Salame Felino

Recipes with Salame Felino

A traditional recipe for Salame Felino, capturing the soft, mild flavors of the Parma hills. Made with lean pork and a hint of black pepper, this salami is perfect for slicing and enjoying with crusty bread.

Prep Time

30 min

Cook Time

30 days

Servings

1

Difficulty

Medium

Ingredients

  • 2 kg pork shoulder
  • 1 kg pork loin
  • 60 g sea salt
  • 5 g ground black pepper
  • 2 g sodium nitrite (cure #1)
  • 1 g starter culture (optional)
  • Natural hog casings

Steps

1

Grind the pork shoulder and loin coarsely.

2

Mix the ground pork with salt, black pepper, sodium nitrite, and starter culture (if using). Ensure even distribution.

3

Stuff the mixture into natural hog casings, ensuring no air pockets.

4

Ferment at controlled temperature (20-22°C / 68-72°F) for 48-72 hours with high humidity (85-90%) if using a starter culture. If not using a starter culture move directly to step 5.

5

Hang the salami in a cool, well-ventilated place (12-15°C / 54-59°F) for 30 days, or until it loses approximately 30-35% of its original weight.

Tips

Control the humidity during the drying process to prevent mold growth. A consistent temperature is essential for proper fermentation and drying.