10 things you may not know about Salame Napoli
Salame Napoli, also called “Salsiccia Napoli”, is actually a production that involves the entire Campania region. In fact, it is also produced in the other provinces of Campania.
It is a product with a long history and tradition behind it. For the preparation of"Salsiccia Napoli"only premium pork cuts are used: shoulder, leg, neck, loin.
The meat used for the production of Salame Napoli must come from pigs weighing at least 150 kg, which have been raised in central and southern Italy.
The fat added to the mixture cannot exceed 25% and the natural casing must be pork or veal.
The meat and fat must be minced using a die with 12-14 mm holes, which is why it is called fine-grained salami.
Salame Napoli has a maturation period that varies depending on the size, but in any case it is never less than 30 days.
It is a smoked and spiced salami, with a particular and strong flavour.
Processing must be carried out using traditional methods and seasoning must take place in adequately ventilated rooms.
All you have to do is experience the exceptional goodness of Salsiccia Napoli Fiorucci and try some delicious recipes with this ingredient!