Division 3.2 Description of product to which the name in (1) applies

When released for consumption, ‘Salame Felino’ PGI must be cylindrical, with one end fatter than the other. Its outer surface must be of a whitish/greyish colour and slightly powdery owing to the surface development of a small quantity of indigenous mould.

‘Salame Felino’ PGI must have the following characteristics:

• weight: between 200 g and 4,5 kg;

• size: irregular cylindrical shape, between 15 cm and 130 cm long;

• organoleptic characteristics: when cut, the slices must be firm but not springy; they must be homogeneous and lean, ruby red in colour, free of blemishes, and have a mild and delicate flavour;

• chemical and chemico-physical characteristics:

  total protein	min. 23 %
  collagen/protein ratio	max. 0,10
  water/protein ratio	max. 2,00
  fat/protein ratio	max. 1,50
  pH	> 5,3
  total lactobacilli	> 100 000