Salame Napoli – GIANNI NEGRINI

Salame Napoli is a beloved cured meat from southern Italy, particularly the region of Campania, where it has long been a staple in both rural and urban kitchens. Unlike its northern counterparts, Salame Napoli brings together bold southern character with a more subtle, smoky finish. Thanks to producers like Gianni Negrini, this traditional product is kept alive with time-honored methods and the highest-quality ingredients.

An Ancient Recipe, Reimagined with Care

What sets Salame Napoli apart is its mild spiciness and its natural smoking process, which lends it a distinctive aroma without overwhelming the palate. The smoking is done gently and slowly, allowing the meat to retain its natural flavor while adding depth and warmth.

Made from finely selected pork cuts, this salame is coarsely ground and seasoned with a carefully balanced blend of spices — enough to add character, but never too much to mask the quality of the meat. The mixture is then stuffed into natural casings and aged in controlled environments until it reaches the perfect balance of firmness, aroma, and taste.

The finished salame has a striking appearance: deep crimson red with a bright white marbled fat distributed evenly throughout. This perfect fat-meat ratio gives it an excellent texture and satisfying mouthfeel.

Flavour & Texture

Salame Napoli has a mild heat and gentle spice that is never overpowering. The delicate smokiness, combined with subtle hints of pepper and garlic, creates a layered, lingering flavor. Its texture is firm but supple, slicing beautifully whether by hand or machine.

Thanks to its natural smoking process, it carries a lightly roasted aroma that adds elegance to any antipasto platter. It’s a salame for those who appreciate complexity delivered with finesse.

How to Enjoy Salame Napoli

• As an Antipasto: Perfect on a charcuterie board with olives, semi-aged cheeses, and toasted bread.

• In Sandwiches: Slice thin and layer with mozzarella and sun-dried tomatoes for a southern Italian classic.

• With Wine: Excellent with medium-bodied reds like Aglianico or Primitivo, or even with a dry rosé.

Storage Instructions

• Keep refrigerated at 0°C to 4°C.

• After opening, wrap in parchment paper and store in an airtight container.

• For best flavor and texture, consume within a few days of slicing.

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