“Old Naples” Salami cut to half

maturation at least 30 days

20.00 / VAT included

Typical specialty from Campania

Maturation: at least 30 days
Weight: Kg. 0,4 +/- 0,100
Packing: Sold whole or as vacuum-packed halves
Whole: Store in a cool place.
Sliced and vacuum packed: store at 0-4°C

Download product’s technical specifications

A very pleasant discovery

Made exclusively from Italian meat, subtly flavoured and smoked. The mixture is filled in natural casings and hand tied before being matured for at least 30 days.

To celebrate the traditional Neapolitan origins of this salami, pair with typical naturally leavened Pane Cafone bread, known for its soft, fragrant dough and dark, crunchy crust.

Chef’s Tips

Its intense flavour evokes elderberry, enriched with lightly spiced tones.
The ideal pairing is a good-quality sourdough bread and well-structured red wine, perhaps from Campania, the home of the recipe for this salami.

Additional information
Weight 0.5 kg

Discover The Range

We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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