Salami of Naples - Traditional Mugnano del Cardinale format 400 gr.

The salami defined as "Naples" is, in reality, a production of the whole of Campania, a salami very similar to the Mugnano del Cardinale salami, including that of having been historically considered such a valuable commodity as to be donated in exchange for highly professional and consumed on the occasion of parties and anniversaries. This use made it a precious asset to which to devote many precautions which, used in the past to keep the goodness and authenticity of the meat intact, have over time become an integral part of the production, smoking and seasoning techniques handed down unchanged from father to son . For the preparation of this salami, only cuts of meat from shoulder, thigh, neck and loin ham are used, conveniently trimmed by removing the covering fat, soft adipose tissue and larger connective tissue. The fat used must be hard covering fat and bacon. The meat and fat must be minced using a die with holes of 12-14 millimeters in diameter. The fat added to the dough cannot exceed 25% and the natural casing must be pork or veal. Processing and maturing are carried out using traditional methods and drying and maturing must take place in suitably ventilated rooms. During the drying phase the salami is subjected to smoking. The minimum maturation period varies according to the size, in any case it is never less than 30 days.