Salame Napoli is a traditional Italian cured sausage that originates from the Naples region in southern Italy. It is known for its coarser grind and bold, savoury flavour, typically enhanced with spices and natural aromas. This salami has a rich history and is a popular choice both within Italy and internationally.
Key Characteristics:
- Flavor Profile: Salame Napoli is robust and slightly spicy, with a savoury depth thanks to a mix of salt, black pepper, and sometimes garlic. It often has a more pronounced flavour than other Italian salamis, making it well-suited for strong pairings.
- Ingredients and Preparation: Made from a blend of pork shoulder, pork fat, and occasionally beef, the meat is coarsely ground, seasoned, and then stuffed into natural casings. It is aged for several months, allowing the spices to infuse deeply, which adds complexity to the flavour.
- Texture: Unlike finely ground salamis such as Salame Milano, Salame Napoli has a coarser grind that provides a satisfyingly chewy texture with a more rustic, hearty bite.
- Serving Suggestions: It’s often sliced thick and enjoyed on its own or with bread, but it also works well on pizza, in paninis, or with cheese boards. It pairs especially well with strong cheeses like Pecorino and bold Italian red wines like Aglianico or Nero d’Avola.
- Cultural Significance: Salame Napoli is celebrated in Neapolitan cuisine and is a staple in southern Italian households, often used in antipasto spreads and as a flavour booster in various traditional dishes.
