The Felino Salame Museum is housed in the cellars of the Felino Castle. The castle was built in 890 A.D. by Marchese Luppone, and was added upon and fortified by Pier Maria dei Rossi. The Pallavicino, Sforza and Farnese families all occupied the castle at one point. There is now an elegant restaurant inside the castle.
In the museum, you will find the first document related to salame, produced in Parma in 1436. The document is an order placed by Niccolò Piccinino on behalf of the Duke of Milan for porchos viginti a carnibus pro sallamine, or twenty pigs for making salame.
The museum is divided into five sections. The tour begins with the historic information about Felino and its namesake sausage, as well as the famous black Parma pig. The second section is dedicated to gastronomic importance of salame in Parma, including the production and consumption of the product during the 17th century. The exhibit then moves into the main room where you find the part relating to pork butchery and homemade salame. There is a large collection of tools from butchers and country households. The following room documents production technologies, from the salient details of the pre-industrial age to today. In the center of the room, there is a large sausage-stuffing machine. There is an entire section dedicated to the sale and marketing of Felino salame beginning in the 18th century. In the last room, you can watch films and documentaries about ancient production techniques, followed by a presentation of how the sausages in made today.
The museum allows you to not only learn about the Prince of Salami, but also the area where it is produced. You can learn about the ingredients and witness the skillful hands of traditional salame-makers. Flavor and aroma abound in the local restaurants serving this tasty salume. The museum is a stop on the Strada del Prosciutto e dei Vini dei Colli.