Napoli-style salame with black pepper, for boards, casatiello and pizza.
It is made from Italian pork, medium-ground, with fat and lean clearly visible. The seasoning combines salt, whole black peppercorns and white wine, sometimes a hint of garlic, with no chilli.
It dries slowly in a natural casing. The texture is firm, the flavour marked by pepper.
In Campania, it goes into casatiello, the savoury Easter ring bread, and onto pizza. On a board, it is cut a little thicker than a Milano-style salame.
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Napoli-style salame with black pepper, for boards, casatiello and pizza.
