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Typical salami from Campania include:
| Cervellatina |
Pork
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Salami made from lean and fat meat, cut
with a knife and spiced with chili. |
| Prosciutto di Montefalcone |
Pork
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Smoked, chili-laced ham from a mountain
village in Alto Sannio. |
| Salame Napoli |
Pork and veal
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Smoked salami flavored with orange zest and
garlic steeped in wine; sometimes conserved in olive oil or under ashes. |
| Salsiccia di Polmone |
Pork
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Sausage made from pork lights, especially
in Apice. |
| Soppressata |
Pork
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Salami from lean pork meat and pork fat
(preferably from small black pigs). The meat is cut by knife rather than
ground, then spiced, stuffed into casings, and pressed under a weight to
obtain its characteristic flattened shape (hence the name).
Traditionally hung near the hearth to age and acquire a delicate smoky
aroma. Sometimes conserved in olive oil or lard; may contain pork blood
or ground sweet peppers for a brighter red color. |
The Campania salami on this page are for sale at: not available
(due to FDA regulations they do NOT ship to the USA).
(c) 1997-2008 E. Massetti
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