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The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).
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The salami type Napoli is a raw sausage typical of the Campania region.
The Salame Napoli in cut is produced with the best meat of the national heavy pork (prosciutto, shoulder and bacon). The meats are chopped and flavored with salt and pepper in grains, all is stuffed in big-caliber guts that give it a circular and regular shape of the slice.
A this point the salami is seasoned in controlled environments where the temperature is gradually brought to 12 degrees centigrade and there remains for at least 60 days before being placed on the market.
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