If you’ve been aboard the charcuterie train for a while, chances are you’re familiar with your fair share of cured meats. From the rich flavors of Prosciutto to the exquisite taste of Serrano Ham, you’ve probably indulged in all the classics. But have you tried Golfetta? This Italian salame might not be as familiar as its counterparts, but after reading this article, we’ll make sure this light and tasty option remains on your radar.
Golfera
First, let’s dive into the history of Golfera, the creator of Golfetta.
The company originated in the early 1960s in the ancient village of Lavezzola, nestled in the gastronomically rich region of Emilia-Romagna, Italy. Since its inception, Golfera has been dedicated to crafting unique products that focus on nutrition, innovation, and amazing taste.
Fast forward to today, the company has grown and now has three factories spread across Emilia-Romagna. First up is their Prosciutto di Parma factory, located in the hills above Parma, in Collecchio. Here, they meticulously process and age their cured hams. Next, located in Lavezzola, is Golfera’s charcuterie factory as well as original headquarters. And last but not least, in San Mauro Pascoli, Golfera produces their Ben Fatto specialties, offering a convenient ready-to-go line.
In each and every one of these factories, Golfera maintains unwavering commitment to quality, ensuring each step of the production process, from recipe creation to product launch, meets the highest standards.
A Star is Born
In 1989, Golfera created its flagship product, Golfetta. This wasn’t just any salami – it was the first of its kind, crafted with selected ham and preserved in a unique cotton casing, causing quite a stir in the culinary world. Golfetta started as the brainchild of a visionary butcher from Ferrara, Italy, who wanted to make a premium salami with high-quality pig. He presented his idea to Golfera and the rest is history. Since its debut, Golfetta has received accolades for its innovative packaging and has been the number one salami sold over the deli counter across Italy.
Why Golfetta Stands Out
But what makes Golfetta truly stand out? It’s not just about the packaging – though that certainly turned heads. With 65% less fat and 60% less sodium than most Italian salami, Golfetta offers a guilt-free indulgence without compromising on flavor. The secret lies in its meticulous craftsmanship. It all starts with carefully sourced heavy Italian pigs from the Parma region (the same region renowned for DOP Prosciutto di Parma). The Salame is produced using their legs, a very lean cut of the animal: this allows Golfetta to contain only 11% of fat! The meat is ground, flavored with aromatic herbs, stuffed in a cotton casing and left to dry for more than 45 days. The result is a remarkably lean, silken and flavorful salami.
Culinary Use
Beyond its impressive nutritional profile and innovative packaging, Golfetta offers versatility. Its delicate yet robust flavor makes it an ideal addition to charcuterie boards, where it pairs nicely with aged cheese and spreads. Slice it thinly, and it becomes the star of a tasty sandwich. And thanks to its light flavor and smooth texture, we definitely recommend enjoying Golfetta on its own.