商品の説明

• 生産地 : Emilia Romagna
• 証明書 :  
• 梱包 : INCLUDED
• 発送 :  
• インコタームズ : EXW: 出荷工場渡し条件 (Ex Work)
• 年間の生産量 : 100
• 主要取引銀行 : CARIPARMA
• お支払い方法 :

  ADVANCED

• 見本の有無 : 無し

概要

Salame di Felino (a little town near Parma) is a traditional and high quality salami, with a soft and fragrant taste, made without sugars, milk-products and flours, cured in a natural way without the use of “starter” (treatements to reduce the curing time).
For this reason it can be eaten by coeliac disease sufferers.
(In Italy Salame di Felino Cavalier Umberto Boschi is included in the list of the food products fit for coeliac disease sufferers: http://www.celiachia.it/dieta/prontuario/prontuario_online.aspx)

Salame di Felino is produced by Salumificio Cavalier Umberto Boschi, one of the oldest and more prestigious Salami factories  in Felino, a little town near Parma, that gives its name to this famous salami, made following a secret family recipe.
Salumificio Cavalier Umberto Boschi keeps up the high quality standard by making a scrupulous selection of raw materials coming from pigs born, raised, and slaughtered in Italy (in the same area where the pigs are raised for Parma Ham), and  by using the pig’s finest part to make salami (not more than 1,5 kg each pig). This part is cleaned and cut by hand with a knife to remove the connective tissue and the exceeding fat. For this reason Salame di Felino Cavalier Umberto Boschi is made of thin meat (just 25% - 28% of fat).
 
Characteristics: The Salame of  "Felino" (from the name of the little town next to Parma in which it was born) has a cylindrical shape with one end larger than the other one, and a greyish-white surface. Once cut the Salame is red ruby with white fat parts, without stains. Sweet and delicate taste, delicate aroma.
Matching:  White dry wine like Malvasia, red wine like Lambrusco or Fortana.
Conservation: The Salame di "Felino" can be consumed immediately or can be preserved hanged in a fresh storage (with temperatures between 17 and 20°C). Once sliced, the Salame can be stored in the refrigerator, taking care to cover the cut surface with a transparent film or an aluminum sheet ,and wrap the Salame in a cotton cloth moistened with water (better with white wine).
The Salame di "Felino" is so good because it has a secular tradition: the selected cuts of the pig are ground middle-big, the spices are added how much it is enough and the Salami are seasoned for a correct number of months. In short, the Salame di "Felino" is the old salame in use in the valleys of Parma, with the balanced ratio of lean meat and lard and its unique aroma.
The Salame di “Felino” is produced in the province of Parma, characterized by hilly zones and level areas. The presence of salt mines in the hills near Parma has  developed the technique of salting pork since 1300. The union of the butchery’s art with the salting’s art of Salsomaggiore has created a known meat to national and international level.
For a tasty appetizer or an appetizing snack!

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