Salami Museum Entry: Adults € 5, Groups € 4, Schools: 6 to 13 years € 3 - from 14 years € 4. Visit without tasting: Adults: 3 €, children: 2 €, Groups: 2 €
visit (exterior walls, courtyard) from March 6 to 31 December, Saturday and holidays at 10.30-18.
Telephone: +39 0521 336020
FAX: +39 0521 272724
Built by Marquis Luppone in 890, this square shaped castle encircled by a deep moat and stately bastions rises on a steep ground in the valley between the torrents Parma and Baganza. Through the centuries the manor became, among intrigues and wars of succession, the only unchallenged fortress of the area and powerful families such as Rossi, Sforza, Pallavicino, Farnese, Lampugnani left their marks on it.
The building was enlarged and modified up to 1483, when Ludovico the Moor trickily won the manor to the powerful Pier Maria Rossi, the lord of over 40 strongholds all over Parma territory. The Rossi had been ruling Felino since the 14th century, giving the castle its greatest splendour. Since the end of their reign, transformations took place especially inside, as the role of the manor turned from a defensive into an aristocratic and entertainment residence. The castle has however kept its quadrangular layout, the four corner donjons and a watchtower characterized by a double row of crenels and deep grooves on the facade.
Nowadays, after two centuries of negligence and following restoration works, the castle has returned to its ancient beauty and has become the suggestive scenery to celebrate parties, cerimonies, exhibitions, conventions and gala dinners. Facilities include a bar and a restaurant, halls available for meetings, banquets and gala dinners, groups are welcome.
Dedicated to the most famous salame in Italy, this is one of the three food museums in the province of Parma.
Divided into two sections, it displays the tools of pork butchers, showing how this delicious uncooked meat is preserved by curing, airdried and seasoned.
Guided tours are available by pre-booking for groups of maximum 25 people, please call +39 3332362839 or send and email firstname.lastname@example.org
The visit costs 20 euros plus the entrance ticket. The restaurant is available for meeting and banqueting.
Salame Felino: According to the tradition, the salami must be cut in a diagonal way of 60°, to emphasize the grain. The slice has an irregular shape, red or pink-coloured and a round and delicate taste.
Qualities: this salami owes its name to the village on the Parmesan hills where it has been produced for over two centuries. The Felino salami is made only with pig meats, whose cuts come from the lean trimmings of the "coppa", hams and "spalla". The perfect mixture of fat meat (75%) and lean (25%), white and pink, is grinded in big pieces, then salt, pepper and nitrate are added.
At the moment of the casing in pork intestines, you put pepper and garlic pounded in a mortar and diluted in dry white wine.
At this point the salami is seasoned for at least one month or two in specific places.
During this period it does take its characteristic cylindrical form slightly swollen at one end, and the typical white-grey color.
According to the tradition, the salami must be cut in a diagonal way of 60°, to emphasize the grain. The slice has an irregular shape, red or pink-coloured and a round and delicate taste.
To protect the Felino Salami it has been required the IGP brand, the European acknowledgement of Geographic Indication Protect.
Source: local Staff of Parma