Campanian nnoglia
Nnoglia is a coarse pork-offal salume associated with Bagnoli Irpino in Campania. Its smoky, seasoned character gives depth to minestra maritata and other soups of leafy greens.
- Also called
- Doglia di maiale is another name for this Campanian salume.
- Distinctive filling
- Thick parts of pork stomach and intestine give the filling its coarse texture.
From the Irpinian kitchen
Bagnoli Irpino, in the province of Avellino, is closely associated with nnoglia. Traditional preparation includes seasoning, pressing, smoking and a short period of maturation.
Cook it with greens
Use nnoglia in a recipe intended for this salume, such as minestra maritata or a chicory soup. Its seasoning can include hot pepper and wild fennel seeds, so taste the broth before adding more seasoning.
Cook with it
Choose the Campanian form
Ask for nnoglia or doglia di maiale for soup. Look for the coarse offal filling rather than a finely ground fresh pork sausage; confirm the maker’s preparation and cooking instructions.
Follow the maker’s instructions
Follow the package or butcher’s instructions for storage and cooking. Keep the identification and use-by information with the salume until you use it.
