Campania Salami

Fresh Meat (and offal) and their preparations.

The need to use all parts of slaughtered animals, reserving the less expensive cuts for their own consumption, has developed over time a variety of different preparations and imaginative, able to ennoble the poor ingredients, that farmers themselves or the local butcher perform with great skill. Deserve a special mention of certain breeds, such as pig and laticauda sheep Caserta, kept in restricted areas, which are perfectly acclimatized.

The high quality of the meat, which is an intense but delicate flavor, is the result of the extensive system of farming and food products based on natural pasture. Both races, after a long period of decline that has marked almost its disappearance in favor of races more adaptable to the criteria of factory farming, but of less value, have been rediscovered by some farmers today, with passion and competence, offer a few “lucky consumer a high-quality product.

The traditional hog farming, linked to rituals associated with the annual cycle of seasons and vegetation, concentrated slaughter in a particular period of the year, coinciding with the Carnival celebrations followed the slaughter and abundant libations.

The necessity to preserve the meat and use it completely in the absence of modern refrigeration methods has developed a real culture, that of salami. Each area produces a great variety, for the various cuts used and the different modes of manufacture. The finest cuts (rear thigh) are used for hams and soppressata, but also used the rind, offal, and scraps for making sausages that establish the basis for the sauce flavor Sunday.

The meats are kept in cellars, sometimes after a period of natural smoke, the kitchen ceiling, or in lard, in glazed clay pots. This process ensures the softness and freshness of the meat, preventing oxidation and browning without increasing the fat content, for the proofing of lard used natural gut.

Text courtesy of Regione Campania translated by E.M.

Salame Napoli

Pork and veal

Smoked salami flavored with orange zest and garlic steeped in wine; sometimes conserved in olive oil or under ashes.

The salami called “Napoli” is really produced everywhere in Campania, and it has many characteristics similar to Salame di Mugnano del Cardinale, amongst which, that it was historically considered such high-quality merchandise that it was used to pay for professional work and eaten during celebrations.

This use made it a precious good to which many precautions were dedicated to maintaining intact the flavor and genuineness of the meats. These have become with time part of the production, fumigation, and aging techniques that have been passed from father to son.

To prepare this salami only the cuts of meat that come from the shoulder, leg ham, neck, and loin are used. They are cleaned by removing the flabby fat, and the bigger connective parts. The fat used has to be hard fat and bacon. The fat can’t be more than 24% of the whole mixture and the natural intestine must be of the pig.

The transformation and aging are done following traditional methods and the drying and aging have to be done in ventilated places. While drying the salami is also fumigated. The minimum aging time changes according to the size but it is never less than 30 days.


It is defined as a “poor” traditional dish that uses only local raw materials, a legacy of peasant culture, which has always used wisely sensed any product, even those that are considered waste elsewhere.


Pork Salami
This is, in fact, breast milk of dairy cows still in production that is cut into pieces of approximately 500 grams and then boiled in salted water.


Pork Salami
The capicollo, or capocollo, is a sausage product using a cut of meat taken from the back of the neck of pork, from which it derives its name.

Capicollo di Ricigliano

Pork Salami
The capicollo of Ricigliano, in the province of Salerno, uses the upper portion of the neck muscles of pork shoulder and part of which, of course, the sausage is called, to which are added salt, spices and dried chili pepper powder.


Pork Salami
Salami made from lean and fat meat, cut with a knife and spiced with chili.


Pork scratching are the result of boiling the fat parts of the pig in a big saucepan, the liquid part will form suet once solidified, while the little residual blocks are the pork scratching.

Coniglio di fosso dell’isola d’Ischia

Rabbit is a typical Sunday dish of Ischia tradition. A traditional dish since they started breeding rabbits, the so-called hole rabbits (coniglio di fosso).

Filetto e filettone di Vairano Patenora

Pork Salami
The filetto and filettone Vairano Patenora are produced by cutting pork tenderloin wrapped in natural icing. Whether the filetto for the filettone that substantially differ in size, the traditional method of preparation is very similar.

Fiocco di prosciutto

Pork Salami
Fiocco di prosciutto is derived from the muscle around the tight bone of the back legs of the pig, and it undergoes a long and precise transformation.


Pork Salami
Fatty meat from the pig’s belly, shaped in rectangles or coiled. Essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes.


Pork Salami

Nnoglia di maiale

Pork Salami
To obtain the nnoglia the big and thick parts of the stomach and the intestine of the pig are used after being pressed, fumigated and aged for 20-30 days.

Nzogna della vescica

Pork Salami
Pig fat, called “nzogna” that is suet, is worked on and then preserved in the vescica of the pig.


Pork Salami
Fatty meat from the pig’s belly, shaped in rectangles or coiled. Essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes.

Prosciutto di Casaletto

Pork Salami
Prosciutto di Casaletto is an exclusive product of Casaletto and surrounding towns, made from the butchering of specific races of pig, in particular the Large White or Landrace that are fed with the so called “giotta”, a feed made form residuals of human food and acorn

Prosciutto di Monte

Pork Salami
Smoked, chili-laced ham from mountain villages in Alto Sannio.

Prosciutto di Pietraroja

Pork Salami
The ancient systems of work, the characteristic climate and fine mountain air, make the Pietraroja ham a unique product balanced with a delicate and unique flavor.

Salame di Mugnano

Pork Salami
The shoulder meat and fiocco di prosciutto are used to make this salami. They are ground and mixed with hard pig fat.

Salsiccia fresca affumicata

Pork Salami
Two lean parts and one fat part are used to prepare it, they are ground and mixed with salt and other aromas.

Salsiccia di Polmone

Pork Salami
Sausage made from pork lights, especially in Apice.

Salsiccia sotto sugna

Pork Salami
To preserve the meats longer and avoid the oxidation of the meats, the traditional method of preservation in suet in ceramic or glass vases is used.

Salsiccia di Vairano sotto sugna

Pork Salami
The most authentic tradition requires the sauciccia to be preserved in suet in varnished terracotta vases.


Pork and cow Salami
A meat obtained from boiled cow blood shaped with cow or pig intestines.

Soppressata cilentana

Pork Salami
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).

Soppressata del Sannio

Pork Salami
It is typically produced only during winter, using lean pig first choice meat, hand cut and then seasoned. it’s with the best parts of these pigs, such as the filet and the shoulders, that soppressata of Sannio is produced.

Soppressata di Ricigliano

Pork Salami
In the province of Salerno, in the towns of Ricigliano and San Gregorio Magno, a tasty meat made of pig meat and bacon fat, is produced. It is soppressata of Ricigliano.

Soppressata Irpina

Pork Salami
It is a fumigated meat, very tasty, and its preparation is still based on traditional handmade preparation utilizing various parts of the pig: two parts of lean meat, the ham and the filet, and one of fat.

Enrico Massetti was born in Milan, Italy.
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