Vegetable Soup with Salame Felino PGI


  • 150 g of Salame Felino PGI
  • 100 g of lard
  • 100 g of grated Parmigiano Reggiano
  • 80 g of butter
  • 8 slices of homemade bread
  • 2 pork sausages
  • 2 carrots
  • A white turnip
  • A cabbage
  • A celery
  • 1, 5 l of meat broth


Bring a pot of water to a boil and cook the turnip, carrots, celery and cabbage for a few minutes, drain and let them cool under running water. Put the vegetables in a pot, add the lard, the sausages, and Salame di Felino PGI; sprinkle with two ladles of broth, cover with a lid and cook over medium heat for three hours. Drain the vegetables and cut them coarsely; reduce the diced bacon and sausages and sliced salami. Let it rest in the heat for fifteen minutes and serve