Our Salame Napoli Dolce is made with a coarser meat grind, obtained from the lean meat and belly of the swine. Flavored with natural spices and smoked with the scents of our land.
This artisan product meets an explosion of pleasure for the palate even accompanied by a good cheese in a warm rosette.
80 days
It is advisable to store the product in a cool cellar or in the lowest part of the refrigerator in order to avoid the formation of mold or moisture stains.
Energy 1487 KJ/350 Kcal
Fats 28 g
Of which saturated 9,0 g
Carbohydrates 0,5 g
Of which sugars 0,5 g
Protein 26 g
Salt 4,2 g
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Spicy Napoli Salami, like the sweet salami, is made with a coarser meat grind, obtained from the lean meat and belly of the swine. Flavored and smoked with natural spices, the particularity of its taste is defined by the ornamentation of finely ground Calabrian chili pepper.
We suggest to taste it accompanied by a good cheese, in a warm rosetta.
80 days
The natural calf gut in which it is stuffed, the exact balance between the lean and fat mass of the animal, the grinding done at the point of a knife make our Sweet Stirrup Salami a unique product with an unmistakable taste.
Finely cut, accompanied by a glass of Primitivo di Manduria and slices of homemade bread is a delicacy for the palate.
60 days
Pagnottella Salami is not a sausage, but a handmade product covered with a mixture of bran and juniper seeds. A percentage of natural pork fat is mixed into the “vincotto” (literally cooked wine).
The very spicy exterior has a strong but pleasant taste on the palate.
from 50 to 60 days
It is produced from meat obtained from local animals, cut at the point of a knife, honored with the scents and aromas of the Itria Valley and smoked with almond skins and oak bark.
The Sweet Soppressata of Martina Franca has been included among the P.A.T., traditional food products of the Mipaaf, with the name of “a subburséte”.
70 days
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