About us

PASSION FOR THE PRINCE OF SALAMI

Salame di Felino Museum Honour Club registers people and organizations that support with their name and with their contribution the mission and the institutional activities of the Salame di Felino Museum dedicated to promoting, enhancing and spreading the culture of Salame di Felino and a proper nutrition education.

All profits coming from the registration of the Members to the Honour Club are redistributed by Salame di Felino Museum in the interest of the development of its institutional activities.

An Official Token is issued to each Member of the Salame di Felino Museum Honour Club: digital, original and nominative. The Token is registered and authenticated on an encrypted ledger, that certifies the registration to the Roll of Honour.

A specific newsletter periodically updates all the Subscribers on the Honour Club’s projects and benefits, reserved for registered people and organizations.

The Salame di Felino Museum was inaugurated in 2004 by The Food Museums of the Province of Parma Association that manages the entire network of the eight Food Museums. Also part of the network are the Parmigiano Reggiano Museum, the Prosciutto di Parma Museum, the Podomoro Museum, the Pasta Museum, the the Vino Museum, the Culatello di Zibello Museum and the Fungo Porcino di Borgotaro Museum. A project for the ninth Museum dedicated to the Tartufo Nero di Fragno is under development. The Association works in the field of food and nutrition education, protection and enhancement of agri-food traditions and promotion of the cultural, artistic and economic heritage of Parma’s agri-food industry.

The Salame di Felino Museum is located in the charming cellars of Felino Castle (PR), which was built in 890 as a simple tower, then expanded and fortified, and now also houses a charming restaurant. The Museum itinerary is organized in 5 sections: a first section collects the historical evidence of the relationship between Felino and its key product, a second section is dedicated to gastronomy in the ancient kitchen area of the Castle and presents the various way in which salami can be used in the cuisine of Parma. In the large room there is a section on pig-butchery and homemade salami production, continuing with a large display of objects which belonged to the ‘norcino’, and to the families of agricultural workers. The following room presents the various technologies of production, until the representation of the “identity card” of today’s product, awarded in 2012 the PGI - Protected Geographical Indication - by the European Community. The final room is set aside for watching a video which re-evokes stories and experiences of norcini and modern production techniques, still faithful to the original recipe.

This website, the registration services and the Tokens issuing are managed by Marketing Network Milano Srl, a professional services company of I&B - Innova et Bella group, on the direct behalf of The Food Museums of the Province of Parma Association.