Salame Napoli
Salame Napoli is a cured pork salume with visible pieces of meat and fat. Its coarse cut and gentle smoky aroma make it easy to recognize in slices or small dice.
- Style
- Campanian salame, traditionally coarse-ground and smoked during drying.
- In a potato gateau
- Cut into small dice for the filling.
Slice or dice
For an antipasto board, cut thin slices with a sharp knife. For a potato gateau or savory filling, remove the casing if needed and cut the salame into small, even dice so it distributes through the mixture.
A Campanian salume
Salame Napoli is made across Campania. Its traditional profile uses coarsely ground pork and fat, natural casing, drying and smoking. The maturation period varies with the salame’s size and lasts at least 30 days.
Serve with soft and crisp textures
Pair thin slices with bread, mild cheese and fresh vegetables. Small dice add a savory, lightly smoky note to potato gateau, frittata and rustic fillings; use the amount the recipe calls for because the salame is already seasoned.
Cook with it
Look for the named style
Choose a salame labeled Salame Napoli or Salame Napoletano rather than a generic salami when the recipe depends on this regional style. Ask for thin slices to serve or a piece that can be diced for cooking.
Follow the package
Keep the salame according to the seller’s or package’s instructions. Once cut, wrap the exposed surface and follow the label’s refrigeration guidance.
Worth knowing next
Sources and citations (3)Last checked October 2026
- Regione Campania, Agriculture Directorate — retained exact scoped contribution
- agricoltura.regione.campania.it — retained scoped contribution
- agricoltura.regione.campania.it — retained scoped contribution
