📝 About This Recipe
Hailing from the small village of Felino in the hills of Parma, this 'Prince of Salami' is celebrated for its delicate sweetness and incredibly soft texture. Unlike bolder varieties, Felino relies on the premium quality of heavy Italian pork and a hint of white wine to create a sophisticated, melt-in-your-mouth experience. Crafting this at home is a rewarding journey into the ancient art of Italian charcuterie, resulting in a ruby-red masterpiece that is the centerpiece of any antipasto platter.
🥗 Ingredients
The Meat and Fat
- 2250 grams Pork Shoulder (Boston Butt) (trimmed of heavy sinew, chilled to 32°F)
- 750 grams Pork Back Fat (Hard Fat) (diced into small cubes, partially frozen)
The Cure and Seasoning
- 75 grams Sea Salt (fine grain)
- 7.5 grams Cure #2 (Prague Powder #2) (essential for long-term dry curing)
- 12 grams Dextrose (food for the starter culture)
- 8 grams Black Peppercorns (coarsely cracked)
- 4 grams White Peppercorns (finely ground)
- 2 cloves Garlic (crushed and infused in the wine)
- 60 ml Dry White Wine (Malvasia or Pinot Grigio) (chilled)
Fermentation and Casing
- 0.5 grams Bactoferm F-RM-52 (starter culture)
- 30 ml Distilled Water (lukewarm, for hydrating culture)
- 1 piece Natural Hog Middles or Beef Bung (50-60mm diameter, soaked in lemon water)
- 1 teaspoon Mold-600 (Penicillium nalgiovense) (optional, for beneficial white surface mold)
👨🍳 Instructions
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1
Sanitize all equipment (grinder, bowls, stuffer) thoroughly. Chill the pork and fat until they are near freezing to ensure a clean cut and prevent fat smearing.
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2
Grind the pork shoulder through a medium plate (6mm or 8mm). Grind the back fat separately through the same plate or hand-dice into 3mm cubes for a traditional look.
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3
In a small bowl, dissolve the Bactoferm F-RM-52 starter culture in 30ml of lukewarm distilled water and let sit for 15-20 minutes to activate.
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4
Combine the ground meat and fat in a large chilled bowl. Add the salt, Cure #2, dextrose, and both types of pepper.
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5
Strain the garlic out of the wine and pour the infused wine over the meat along with the activated starter culture.
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6
Mix the meat by hand or in a stand mixer for 2-3 minutes until it becomes tacky and develops 'primary bind.' Do not overwork, or the fat will melt.
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7
Pack the meat tightly into your sausage stuffer, ensuring there are no air pockets. Slide the casing onto the horn.
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8
Stuff the meat into the casings firmly, creating links about 12-15 inches long. Tie the ends securely with butcher's twine, forming the characteristic tapered 'Felino' shape.
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9
Use a sausage pricker or a sterilized needle to prick any visible air bubbles in the casing. This is vital to prevent spoilage.
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10
Ferment the salami by hanging it in a warm, humid spot (70-75°F with 90% humidity) for 24-48 hours. This allows the culture to lower the pH.
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11
If using Mold-600, dissolve it in water and spray or dip the sausages after the fermentation phase is complete.
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12
Move the salami to a curing chamber (55°F and 75-80% humidity). Hang them so they do not touch each other.
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13
Wait patiently for 6 to 8 weeks. The salami is ready when it has lost 30-35% of its original weight and feels firm to the touch.
💡 Chef's Tips
Keep everything ice cold; if the fat smears during grinding or mixing, the salami will have a 'mealy' texture. Always use a digital scale for salt and cures; precision is the difference between a safe product and a dangerous one. If you see fuzzy green or black mold, discard the product; healthy mold should be white and powdery. Don't rush the drying process; if the humidity is too low, the outside will harden (case hardening) and the inside will stay raw. When slicing, cut on a sharp bias (45-degree angle) to showcase the grain and fat distribution.
🍽️ Serving Suggestions
Serve with a glass of sparkling Lambrusco or Malvasia from the Emilia-Romagna region. Pair with chunks of aged Parmigiano-Reggiano and a few drops of traditional balsamic vinegar. Accompany with 'Gnocco Fritto' (warm fried dough) for a classic Parma experience. Add some pickled Giardiniera or silver-skin onions to provide acidity against the rich fat. Slice thin and enjoy simply with crusty sourdough bread and unsalted butter.