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Meat from Italy
Salame Felino is a Parma salami of pork muscle and fat minced through a 6–8 mm plate, seasoned with salt, pepper and crushed garlic and stuffed into natural pig casing. It is dried warm for 4 to 6 days, then matured at 12–18 °C for at least 25 days. A small amount of native mould grows on its surface and leaves it slightly powdery. Its rules keep the pH above 5.3.
| Pork muscle and fat (testa di pancetta and/or trito di banco) | Never frozen; trimmed of large connective tissue and soft fat[eu-felino-2011] |
| Salt2–2.8 % | [eu-felino-2011][er-felino-2023] |
| Whole pepper and/or pepper pieces0.03–0.06 % | [eu-felino-2011][er-felino-2023] |
| Crushed garlic | [eu-felino-2011] |
| Dry white wine (optional)Up to 400 cl per 100 kg of meat | [eu-felino-2011] |
| Sugar, dextrose and/or fructose (optional)0–0.3 % | [eu-felino-2011] |
| Starter cultures (optional) | Used to develop aroma and flavour, stabilise the colour and limit acidification[eu-felino-2011] |
| Curing additives (optional)Nitrate at most 300 mg/kg; nitrite at most 150 mg/kg; ascorbic acid at most 1 g/kg | Specification limits; EU additive law has set lower caps since 9 October 2025 (see safety)[eu-felino-2011] |
| Starter | starter cultures are an optional ingredient; the specification says natural fermentation and enzyme action develop during maturing |
Total time across the recorded steps: 29 days – 31 days
What changes: The trimmed pork rests in a cold store and loses some water
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Salame Felino is a Parma salami of pork muscle and fat minced through a 6–8 mm plate, seasoned with salt, pepper and crushed garlic and stuffed into natural pig casing. It is dried warm for 4 to 6 days, then matured at 12–18 °C for at least 25 days. A small amount of native mould grows on its surface and leaves it slightly powdery. Its rules keep the pH above 5.3. Made in 5 steps over 29 days – 31 days. The longest step, mature, takes at least 25 days (Regione Emilia-Romagna 2023) and runs at 12–18 °C (Regione Emilia-Romagna 2023). Salt is 2–2.8 % (European Commission 2011). Lactobacilli does most of the fermenting.
| Main step | at least 25 daysSet[er-felino-2023] | Mature |
|---|---|---|
| Temperature | 12–18 °CSet[er-felino-2023] | Mature |
| Salt | 2–2.8 %Set[eu-felino-2011] | Mince and season |
| Acidity | pH at least 5.3Set[eu-felino-2011][eu-felino-2025] | Mature |
Salame Felino is tied with a single twine, never a net, and dried warm for 4–6 days. It contains no lactose or milk powder, and its rules keep the pH above 5.3, which the single document calls a moderately high pH.
The specification caps nitrate at 300 mg/kg and nitrite at 150 mg/kg, sets pH above 5.3 and a water/protein ratio of at most 2.00, and keeps slicing and packing under the control body. Since 9 October 2025 EU law caps added nitrite in non-heat-treated meat products at 80 mg/kg and added nitrate at 90 mg/kg (as the ions), lower than the specification's limits. These are figures for controlled production, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled.
Every number is labelled with how it is known. How this atlas is made
Pig curing around Parma is tied in the specification to salt from Salsomaggiore and to methods going back to Etruscan and Roman times. Registered as an EU PGI in 2013 (Regulation (EU) No 186/2013); a standard amendment was approved in 2025.
