Italian Salami
Campania

Typical salami from Campania include:

Cervellatina	Pork	Salami made from lean and fat meat, cut with a knife and spiced with chili.
Prosciutto di Montefalcone	Pork	Smoked, chili-laced ham from a mountain village in Alto Sannio.
Salame Napoli	Pork and veal	Smoked salami flavored with orange zest and garlic steeped in wine; sometimes conserved in olive oil or under ashes.
Salsiccia di Polmone	Pork	Sausage made from pork lights, especially in Apice.
Soppressata	Pork	Salami from lean pork meat and pork fat (preferably from small black pigs). The meat is cut by knife rather than ground, then spiced, stuffed into casings, and pressed under a weight to obtain its characteristic flattened shape (hence the name). Traditionally hung near the hearth to age and acquire a delicate smoky aroma. Sometimes conserved in olive oil or lard; may contain pork blood or ground sweet peppers for a brighter red color.

The Campania salami on this page are for sale at: not available (due to FDA regulations they do NOT ship to the USA).