Dry-cured sausage recipeCuresmith Ratio

Classic Felino

Name: Classic Felino
Total time: 49 d
Yield: 1 kg batch
Cuisine: Charcuterie
Ingredients: 1 kg Pork shoulder; 200 g Back fat; 21.2 g Salt (additional); 3 g Cure #2; 6 g Dextrose; 0.1 g Starter culture; 20 g Water (to dissolve culture); 2.6 g Black pepper, ground; 2.1 g Garlic powder; 2.1 g Fennel seeds; 72 g Red wine (Chianti)

Felino dry-cured sausage is one of the great meat-forward salamis of northern Italy, a sausage whose reputation is tied not just to method, but to place. It takes its name from Felino, the town just outside Parma in Emilia-Romagna with which this style is historically associated. The protected product is widely known as Salame Felino IGP, and its identity is rooted in that Parmense tradition.

Introduction

What makes Felino so appealing is its restraint. Traditionally, it is made from pork with a relatively simple seasoning profile, often centred on salt, pepper, and only a few supporting aromatics. The emphasis is not on a loud spice mix. It is on the quality of the meat, the balance of lean and fat, the texture of the grind, and the way the sausage presents when sliced. Descriptions of Salame Felino consistently highlight its delicate flavour, ruby-red lean, visible white fat, and medium to coarse texture.

That is exactly why I like it. This is another one of those sausages where both meat flavour and appearance matter. A good Felino should look beautiful on the board. The slice should be clean, the fat definition should be clear, and the overall impression should be elegant rather than aggressive. It is a sausage that rewards good pork and careful handling, because there is very little to distract from the fundamentals.

Traditionally, Felino is not a particularly spicy salami. Its character is usually described as sweet, delicate, and fragrant, rather than hot. That measured approach is part of its appeal, because it allows the pork to remain at the centre of the experience. At the same time, I understand the temptation to push the spice a little from time to time. A touch more heat can work well, provided it stays in the background and leaves only a gentle tingle rather than overwhelming the sausage. The classic style, though, is built on restraint.

Where it comes from

Pork cut chart with the Shoulder highlighted — Pork · ShoulderSalame Felino is built on pork shoulder with cubed back fat, coarsely ground so the fat stays distinct through the long, gentle cure.

Felino, Emilia-Romagna

Before you begin

Purpose and scope

The recipes published on The Curesmith are intended for educational and informational purposes only. Meat curing, fermentation and smoking involve processes that, if carried out incorrectly, can result in products that are unsafe to eat. By using any recipe on this website you acknowledge that you do so entirely at your own risk, and you agree that The Curesmith and its authors cannot be held liable for any outcome arising from its use.

Limitation of liability

The Curesmith and its authors accept no responsibility or liability for any illness, injury, loss or damage arising from the use of these recipes, including but not limited to illness caused by improperly cured, handled or cooked meat products, errors in measurement or technique, equipment failure, or deviation from the stated method or quantities.

Nitrite and cure safety

Meat curing involves the use of nitrite salts, which must be measured accurately and used strictly according to the quantities specified. Nitrite in excessive quantities is toxic. Please ensure you understand the following before proceeding:

Always use a calibrated digital scale accurate to at least one gram. For smaller batches, a scale accurate to 0.1g is strongly recommended.
Never exceed the stated cure amounts. Never substitute cure types without recalculating.
Store all curing salts clearly labelled, separately from regular salt, and out of reach of children.
Different cure products have different nitrite concentrations. Always check your manufacturer's label and adjust quantities accordingly.

Food hygiene and cross-contamination

Raw and cured meat products must be stored, handled and prepared in a clean environment using food-safe equipment. Hands, surfaces, tools and containers must be thoroughly cleaned and where appropriate sanitised before use. Cross-contamination between raw meat and ready-to-eat products must be avoided at all times.

Temperature control

Temperature control is critical throughout all curing and smoking processes. Inadequate temperature management can allow the growth of dangerous pathogens including Clostridium botulinum, Listeria monocytogenes, Salmonella and E. coli. A reliable refrigerator thermometer and a calibrated probe thermometer are essential pieces of equipment for anyone producing cured or smoked meat at home.

Uncooked cured products

Whole muscle products that are eaten without cooking, such as air-dried bresaola, coppa or prosciutto, must reach their target weight loss before consumption. Products that have not been cured and dried to the correct specification may not be safe to eat uncooked. Pancetta and guanciale cured to less than 38% weight loss must not be consumed uncooked.

Bacon and other uncooked cured products

Bacon and other uncooked cured products must be cooked thoroughly before eating. Cold smoking adds flavour and colour but does not cook the product. A cold-smoked bacon or sausage remains a raw product and must reach a safe internal temperature before it is safe to consume. For pork and beef this is 72°C / 162°F. For poultry this is 74°C / 165°F.

When in doubt, seek professional guidance

If you are unsure about any aspect of the curing, smoking or fermentation process, we strongly encourage you to seek formal training or guidance from a qualified food safety professional before proceeding. The information on this website is not a substitute for proper food safety education and training.

Commercial production

These recipes are produced for home and small-scale producers. They are not intended for commercial food production. Commercial meat processing is subject to regulatory requirements that vary by country and jurisdiction. If you intend to produce cured or smoked products for sale, you must ensure full compliance with all applicable food safety regulations in your region.

The recipe

StyleFermented dry-cured

CureCure #2

CultureFlora Italia LC

Min. weight loss38%

Ingredients

Pork shouldergAdjust to
scale the recipe

Meat & fat
Pork shoulder	Reference	1000 g
Back fat	20% of pork shoulder	200 g
Cure, salt & sugar
Salt (additional)	1.75%	20 g
Cure #2 is about 94% salt. This additional salt brings the total to the 2% target.
Cure #2	for 156 ppm	3.0 g
Dextrose	0.5%	6.0 g
Feeds the starter culture. If substituting sugar, use 60%: 3.6 g
Starter culture
Starter culture	0.13 g per kg meat	0.1 g
I prefer Flora Italia LC, but you can use your preferred starter culture. No precision scale? Use 1.0 g - you cannot meaningfully overdose a starter culture. Dissolve before mixing in.
Water (to dissolve culture)	20 ml per kg meat	20 g
Aromatics & seasoning
Black pepper, ground	0.2%	2.6 g
Garlic powder	0.2%	2.1 g
Fennel seeds	0.2%	2.1 g
Red wine (Chianti)	6%	70 g

Nitrite safety check

Nitrite (NO₂)

156.0ppm

Nitrate (NO₃)

99.8ppm

Nitrite level156.0 / 200 ppm max

0156 ppm200 ppm

Safe

Within safe limits. Effective for pathogen control and colour development.

Curing timeline

Ferment12-24 hours at 22-26 C (72 to 79 F), 85-90% RH

Target pH4.8 to 5.3

Dry12-14 C (54 to 57 F), 73-75% RH

Estimated drying time35 to 49 days

Minimum weight loss38% before eating

Target weight loss40%

Method

Chill everything thoroughly. Place the pork shoulder and back fat in the freezer for 30 minutes before grinding. Cold fat is essential to prevent smearing and preserve the distinct fat pockets that give Felino its characteristic marbled appearance.

Grind the pork. Pass the pork shoulder through a 6 mm plate. Keep refrigerated between steps.

Grind the fat. Divide the back fat into two equal portions. Pass one half through a 6 mm plate and the other through a 10 mm plate. The combination of fine and coarse fat creates the characteristic uneven marbling of Felino. Keep the fat as cold as possible throughout. Set aside and refrigerate.

Prepare the seasoning mix. Lightly toast the fennel seeds in a dry pan until fragrant, then allow to cool completely. Combine the salt, dextrose, black pepper, garlic powder and toasted fennel seeds. Mix thoroughly to ensure even distribution before adding to the meat. Hold off on adding the Cure #2 (or Salvianda) if you are going to do a taste test as described in step 6a below.

Dissolve the starter culture. Mix the Flora Italia LC into cold distilled water and set aside. This ensures even distribution throughout the farce.

Mix the farce. Combine the ground pork with the seasoning blend and cure (only if you are not doing a taste test, see step 6a below) and work it in until evenly seasoned and slightly tacky. Add the dissolved culture (only if not doing a taste test, see step 6a below) and mix through. Gently fold in the ground fat. Do not overmix or the fat will smear. Finally add the chilled red wine and mix until just incorporated. To test that sufficient myosin extraction has taken place, roll a small amount of farce into a ball and press it firmly to your palm. Turn your palm face down. The farce should cling without falling for at least 20 seconds. This confirms proper protein extraction, which ensures the finished sausage will be firm and hold together cleanly when the target weight loss is reached. If it falls, continue mixing and test again.

Taste test (recommended). Do this before stuffing and before adding the Cure #2 (or Salvianda) and starter culture. Take a golf ball-sized sample of the seasoned farce and poach it gently in hot water until cooked through. Allow to cool completely, then taste. This gives you a clear picture of the flavour profile before committing to the full drying process. Adjust your seasoning if needed. Once you are satisfied, add the Cure #2 (or Salvianda) and starter culture to the remaining farce and mix thoroughly for at least another minute before stuffing.

Stuff the casings. Stuff into beef middle or large hog casings (50-70 mm) firmly, avoiding air pockets. Tie off at 25-35 cm lengths. Prick any visible air pockets with a sterile pin.

Apply surface mould (optional but recommended). Immediately after stuffing, mist or dip the casings with a diluted Mold 600 (Penicillium nalgiovense) solution, prepared per the manufacturer's instructions. Surface mould regulates moisture loss, protects the casing and contributes to the characteristic white bloom and complex flavour of a traditional Felino.

Fermentation phase. Hang at 22-26 C (72 to 79 F) and 85-90% relative humidity for 12-24 hours. Monitor with a calibrated pH meter and transfer to the drying chamber once pH 5.3 is confirmed. Do not rely on colour strips.

Drying phase. Transfer to a drying chamber at 12-14 C (54 to 57 F) and 73-75% relative humidity. Ensure the sausages do not touch each other. Begin checking weight loss from week 3.

Monitor weight loss. Weigh the sausages weekly from the start of drying. Record the pre-drying (green) weight so you can track percentage loss accurately. The sausage is ready once it has reached 40% weight loss.

Key tipsKeep everything cold throughout. The fat must be cold to prevent smearing. Marbling is the hallmark of Felino. Toast the fennel seeds before use. Add the red wine last and chilled. Begin checking weight from week 3. Apply Mold 600 immediately after stuffing for best results. Do not skip the fermentation phase.

ImportantFelino is eaten uncooked and is safe only once it has reached at least 38% weight loss (40% target). Never eat it before the minimum weight loss is confirmed by weighing against the recorded green weight.

Recipe by The Curesmith — thecuresmith.com

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