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As all other types of spicy Italian salami, Salame Napoli also comes from the south and presents the peculiar and strong taste of the fresh chili peppers.

Salame Napoli is a typical product of Naples and the whole Campania. Medium grain minced pork meat is mixed with spices and hot pepper and smoke flavouring is applied during seasoning which grants the salami its unique taste and characteristic color.

Salame Napoli is available in 2 sizes: straight, about 50 cm (20 inch) long or curved, in a horseshoe shape.

A slice of Salame Napoli in the mouth will delight your mouth with the gentle flavor of the meat and surprise you with the hot and spicy finish.

Salame Napoli is a great appetizer for your cocktails and excellent to spice up all your dishes including pizzas focaccias and croutons.





350 gr macaroni pasta
4 dried tomatoes in oil
80 gr of Salame Napoli
1 mozzarella cheese
1 teaspoon of oregano
1 clove of garlic
4 tablespoons of extra virgin olive oil

Dice the mozzarella and place in a colander to drain and remove the excess whey.
Coarsely chop the dried tomatoes. Cut the salame napoli into strips.

Heat a pan with the garlic and oil and garlic to medium heat, add the salami and dried tomatoes, then lower the heat. Cook for 3-4 minutes stirring from time to time. Finally remove the garlic and keep the sauce warm.

Boil the pasta in abundant salted water, cook it and once drained, pop into the pan with the sauce and stir fry to high heat.
Remove the pan from the heat, add the mozzarella dice and oregano, let it stand for a minute and serve hot.

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