In Italy, felino is known as il re de salumi Italiani, or “the king of Italian salami.” They make some bigger, but they don't make better.

Medium ground, free range, never frozen pork is packed into a natural culatello casing. Rarely used in American salami making, the thicker casing allows the salami to age longer than usual because it doesn’t dry out as quickly (and it's easier to peel). Sweeter, softer and more succulent than any other salami around. The flavor is intensely meaty with a long, lingering finish that stays with you until your next bite.

Salami Serving Tips

• Slice to order to prevent drying and oxidization.
• Try slicing it on the thicker side. I think the flavor and texture are more enjoyable that way.
• Like most traditional foods, serving salami at room temperature versus straight out of the fridge will give you a lot more flavor.
• Soft, patchy white mold on the outside is natural. You can eat it or not, your choice.