A slim, gently spiced pork salame from the village of Felino in Parma's hills, IGP protected, cut on the diagonal into long ovals that show its coarse, wine-scented grain.

Felino, a few kilometres southwest of Parma, has cured salame since at least the 18th century, when parish records priced it above other salumi. The IGP recipe is lean pork, salt, whole peppercorns and a splash of wine, aged in the same hill air that cures prosciutto. Its museum sits in Felino castle's cellars, and the diagonal cut is orthodoxy: longer slices, more aroma, thinner skin-to-meat ratio.

Where to eat Salame di Felino in Parma

3 editor picks for Salame di Felino in Parma, ranked by editorial score. All Parma signature dishes · Salame di Felino across every city.

  • Trattoria Sorelle Picchi

    Order The salumi board from the counter, then anolini in brodo.

    Trattoria Sorelle Picchi grew out of a historic salumeria on Strada Farini in Parma, so lunch starts at the counter: culatello, coppa and spalla cotta.

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  • Trattoria del Tribunale

    Order The Emilian salumi board with Salame di Felino, then tortelli.

    Trattoria del Tribunale hides in a lane behind Parma's courthouse, rolling tortelli, anolini and tagliatelle daily under a ceiling of hanging salumi.

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  • I Pifferi

    Order Nonna Lina's herb tortelli with melted butter and Parmigiano; in summer eat them in the shaded garden.

    I Pifferi occupies an old post house from the era of Duchess Marie Louise at Sala Baganza near Parma, on the edge of the Boschi di Carrega woods.

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Book food experiences in Parma

Tasting and Biking Parma★ 5.0 (239)

Viator · 4 h

Tasting and Biking Parma

Enjoy a easy bike tour to visit a Parmigiano Reggiano cheesefactory and see all production chain, to know the secrets of this great cheese and the huge storage with th...

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Make it at home

Serves Serves 4 as an antipasto10 minEasy

Ingredients

  • 300g Salame di Felino IGP in one piece
  • Torta fritta or a crusty micca loaf
  • A knob of butter, optional and local
  • A young Lambrusco

Method

  1. Peel back only as much casing as you will slice today.
  2. Cut on a steep diagonal into slices the length of your thumb.
  3. Lay the ovals over warm torta fritta or buttered bread.
  4. Pour the Lambrusco cold; its bite resets the palate between slices.
  5. Rewrap the cut end in its casing and a cloth, never cling film directly.

Editor tip. The diagonal cut is not fussiness: shallow angles mean longer slices, more surface and visibly better aroma.