Product features 

The Salame di San Felice is a protein-rich cured meat, known for its inviting and appetizing aroma and characteristic sweet flavor. It is made from selected pork meats sourced exclusively from local farms. The organoleptic qualities of this salami are unique: it is protein-rich, has an inviting and appetizing aroma, and a characteristic sweet flavor. The intense ruby-red color and particular tenderness come from the selected pork meats, exclusively from animals raised in the local area, and the use of red wine, specifically Lambrusco, in the mixture.

The farms focus on animal welfare, environmental protection, proper nutrition, and respect for the appropriate age of slaughter. The selected meats for the mixture, taken from certain cuts of the pig, are ground together with the fat, dry salted, seasoned, and mixed. They are then stuffed into the pig's cleaned and desalinated intestines. The fresh product is tied following the traditional method to give the salami its typical appearance and to allow it to be hung on special racks; after drying in designated rooms, it undergoes a maturation process at controlled temperature and humidity for about 3-4 months.

Culinary Uses

Traditionally, Salame di San Felice is consumed in slices on bread. Presented alongside other cured meats, it makes a great appetizer in traditional Modenese cuisine. Sliced thickly and at an angle, it pairs perfectly with traditional "gnocco fritto," but is also enjoyed as a snack.

Food and wine itinerary

Tourist information: Modenatur