Il salame di San Felice

The Salame of San Felice is a sausage of ancient origins protected by a trademark; it is characterized by its sweet flavor, softness, and ruby red color, which come from pork from local farms and the use of red wine, Lambrusco, in the mixture.
Its production is strongly linked to the history and characteristics of the area; it originated from the need to season meat to improve its preservation and became popular thanks to the high humidity, which promotes a mild curing process.
Its characteristic shape is given by the stuffing of a mixture of dry-salted pork loin and fat into prepared tied pork casings.
The fresh product is hung on the first floor of a building for the first week and then finishes the remaining 3-4 months of curing in a room with controlled temperature and humidity.
The meat used for the preparation comes from farms that are attentive to animal welfare and to the environment.