Pure pork salami of the Province of Parma, produced with lean chuck, medium ground in natural casing.
Maturation: 45 / 50 days
Medium ground
Parma is the Italian capital of cold cuts, right here on the Parmesan foothills Fereoli Gino & Son snc produces the typical Felino salami, the best Italian salami according to experts. The traditional production of Felino Salami dates back to the mid-18th century, when some master butchers of the town of Felino (hence the origin of the name), a country village about 15 km Parma, began to create this delicious salami.
Felino hasn't changed much since then, it's still produced with the same care in the selection of raw materials, the drying and the long maturation that takes place in large non-ventilated rooms. Stuffed into natural gut, given the high quality of the raw material used (only the best parts of the pork are used, the meat must be fresh and not frozen and pigs raised and slaughtered in Italy) to which only a few grains of black pepper must be added, this is because the addition of many spices covers the taste and fragrance which are the main characteristics of this sausage.
The best Felino still melts in your mouth after 70/80 days thanks to its softness, resulting a slow maturation, which makes it unique in the panorama of Italian salami. today Luigi and Luca Fereoli still produce in the same manner of the master butchers what is an essential component of the typical Parmesan gastronomy.
What makes bacon and smoked products Viktor Kofler so special is above all the fine spice note. With their balanced aroma, our specialities have already won many awards. But our greatest award is and remains the praise of our customers.
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The maturing time for the Speck Riserva is at least one year and the meat is produced only Italian pigs of selected breed. Bacon Riserva gets its special flavour the use of natural sea salt and a light smoking with beech wood and juniper.
Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.
This slightly piquant cut cheese distinguishes itself with his piquant aroma and his natural taste. The cut-firm, creamy consistency is also typical. This cheese is made high-quality hay milk.
