Spicy Naples Sausage

maturation at least 20 days

19.00 / VAT included

Typical specialty from Campania


Maturation: at least 20 days
Weight: Kg 0,4 +/- 0,100
Packing: vacuum packed
Whole: From 2 to 4° C

Download product’s technical specifications

A very pleasant discovery

Untrimmed pork belly and pork shoulder are coarsely ground and flavoured with chili, sweet paprika, black pepper and a mix of other spices.
The product is matured for three weeks, to allow time for the aromas and flavourings to mingle, and for the spices to deeply infuse the sausage with their flavours.
Traditional Neapolitan cuisine is made up of strong flavours, and our “Spicy Naples Sausage” is perfect in its most classic local pairing: finely sliced over homemade pizza.

Chef’s Tips

Its appetising flavour makes it perfect for sandwiches, hors d’oeuvres and starters.
The perfect pairing is with pickles or rustic bread, including whole grain.
Match with still red wine or a good craft beer, red or pale.

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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