Famous seasoned salami obtained from the mixture of pure Italian pork, to which only a little salt, black peppercorns and flavored with Malvasia dei Colli di Parma wine and garlic.
 To "create" his Felino salami, rider Umberto Boschi only uses the cut called "bench hash", a precious cut - about 1.5 kg is in each pork.
 Just think that to produce a single salami, you need a pig!
 Once embossed in a natural pork casing, the salami is hand tied with natural fiber twine. At the end of natural ripening, Felino IGP salami captivates the senses with a delicate aroma and a mild, slightly spicy taste.
 Felino salami should be sliced with a knife, with an oblique cut "like a mouthpiece", and the thickness of the slice should be equal to the size of a peppercorn.