Graceful, smoky tones of spices and seasoning on the nose, followed by an elegant flavour gradually revealing a backdrop of peppercorn.
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Mugnano del Cardinale, in the province of Avellino, is the birthplace of salami Mugnano – salami boasting a great history of which there are quotes dating back to the fourteenth century. Deemed to be a sublime delicacy, in 1849 a basket was given to Pope Pius IX, visiting the sanctuary of Santa Filomena - famous for its beautiful façade and the majestic bronze portal.
Mugnano has the typical grenade shape. It has a medium-grained paste, firm texture, and is wrapped in a natural casing. When sliced, it releases a pleasant, slightly smoky, delicately spicy aroma, and in the mouth it gives an explosion of articulated and balanced flavours. The version with hot chili is also delicious.
It must be cut using a knife, keeping a thickness of approximately 3-4 mm for each slice.
Salame Mugnano boasts a sharp, delicious flavour with a rustic and slightly salty bread, perhaps enriched with a light layer of mascarpone cheese. Since we like experimenting, we suggest tasting it accompanied with slices of avocado or, again, with a salad of boiled potatoes, peeled and diced, allowed to cool and seasoned with oil, salt and chives.
It is a salami that supports well red, full-bodied wines, like an Aglianico. Do not underestimate to accompany it with a Trappist beer produced with the ancient method of high fermentation.
