Balanced aromas of spices and seasoned meats, with smoky accents. Palatable and full of personality, progressively sweet with paprika, finished with a stimulating note of pepper.
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The sausage is, in all probability, the most ancient sausage rooted in our regional culinary culture. In Northern Italy it is eaten cooked when it is still fresh, while in Southern Italy it is left to dry, so that it becomes very similar to salami. Exactly from this latter tradition stems the Matured Sausage Napoli - a deli meat originating from Campania region, but now known and loved throughout Italy. It is unique due to the presence of a slight smoking and its typical horseshoe shape.
The artisan aspect lets show the dark red color of the meat. The slice features a medium grind and a persistent aroma. Upon tasting the sweet taste of the meat and the skilful paprika spiciness stand out. The character is then defined by the notes of matured meat and the persistent aromas of smoking.
Cut into 2-3 mm slices with a knife, slantwise to obtain a nice oval slice. Arrange them on cutting board in patterns.