Greetings to everyone! My name is Agostino Vitiello and today I want to talk about another exceptional ingredient in the making of pizza. I am of course referring to Neapolitan salami (or Napoli salame to natives of the region). Join me as we discover more about this culinary treasure.
Eventually, Napoli salame became an icon of the local food industry, with secrets pertaining to the production, smoking, and ageing techniques being guarded and carefully passed on from father to son.
Legend has it that Napoli salame was considered such a high quality product that it was a legitimate method of payment for professional work and was only eaten during celebrations.
Another legend states that during the 19th century, the Duke of Buonvicino – who is widely considered as a important figure in Neapolitan culinary history – created a vast number of recipes which used Napoli salame as a primary ingredient. Fit for royalty, indeed!
Napoli salame has a distinct flavour which is perfected by the combination of carefully selected pork meat, an array of herbs and spices, and a special smoking process. Its unique taste makes it a popular choice of ingredient in a wide variety of Italian dishes, notably as a preferred topping of pizza.
One of the many things that makes this particular kind of meat special is the usage of quality ingredients. The choice of pork should come from a particular regional breed and should not be younger than 8 months. Only choice cuts are used, with a maximum of just 24% fat. The salt used in the curing process is 100% sea-salt, with a mixture of whole black pepper corns and ground white pepper added to give it a bit of an exciting spicy kick!
Another factor contributing to its success is the meticulous preparation process. The particular blend of woods used in the smoking process is carefully selected. Only the best oak, beech and chestnut is used to impart its characteristic complexity of flavours. Once completed, it is then aged for no less than 30 days among the delicate balance of warm sea air and the cool breezes of the Apennines.
Napoli Salame Today
Recently, steps have been made to recognize Napoli salame’s place in the Italian food heritage and it is currently undergoing finalization of the certification from DOP. However it is undeniable that Neapolitan salami is a mainstay in the world of pizza and will continue to be so for many years ahead.
Want to know more about Napoli salame? Come over to Per Tutti and sample my tasty pizza dishes created with the finest salami available! This is Agostino wishing you a great week ahead. Ciao!