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A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy. Neapolitan Salami is made from pork meat (veal meat may also be used for some recipes) combined with fat that is seasoned with pepper, chili flakes, garlic, and wine. This deep red colored Salami is typically stuffed into a casing and dry cured for several months however, it may also be smoke cured. Very spicy in flavor, Neapolitan Salami sausages are formed into long logs of Salami that may be small to large in diameter.
A Salami that is similar in taste and appearance to a Neapolitan Salami is a Cervellatine Salami, which is another type of Neapolitan Salami from Italy. Cervellatine is made with lean pork and lard that is seasoned with salt, pepper, and red wine before being stuffed into a lamb's casing. Characteristic of the Neapolitan Salami, the Cervellatine sausage is also long, round in dimension and may be slightly smaller than many other varieties of Neapolitan Salami. Both the Neapolitan and the Cervellatine provide an enjoyable Salami to serve as spicy snacks, appetizers or luncheon meat, as well as being a tasty salami to add as an ingredient in numerous pasta dishes.
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Neapolitan Salami term - Related Content |
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| Different types of Salami are used for the purpose of coating the outer casing with herbs, which serves to enhance the flavor of the meat both inside and out. Hand rolled in fine ... |
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| Typically made as an "Old World" or traditional Salami, Crespone sausages are considered to be "artisan" or "farmhouse" types of dry Salami made from centuries old recipes. ... |
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| An dry Italian sausage made in the traditional manner for this salami with an oblong and flattened shape. Schiacciata salami may be seasoned with sweet ingredients or spicy ... |
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| A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat. The salami is seasoned with garlic and pepper, moistened with white wine and ... |
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| An Italian dry sausage that is traditionally made with only pork meat, but at times is combined with a small amount of beef. Seasonings are added in addition to hot peppers, ... |
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