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SALAMI AGEROLINO

9_Salame_Agerolino

Nutritional values ​for 100g of product (Art. 68)

energy
1401 kj 337 kcal
fat
25 g
of which saturates
10 g
carbohydrate
0 g
of which sugars
0 g
protein
28 g
salt
4,1 g
levoni_emozionale_ricette_panino_agerolino(0)

History and
interesting facts

Typical salami from Campania whose name comes from Agerola, a Neapolitan place where the figure of the “pizzicagnolo” - skilled in the processing of pork meat - has handed down the art of producing this delicious slightly smoked deli meat from the Middle Ages to the present day. Agerolino is made from fine meat “knife tip” processed.

Organoleptic
properties

Handcrafted appearance characterised by a beautiful red-brown color, coarse knife-cut grained. Meat-red colour for the lean parts and pearl white for the fat parts. Compact and homogeneous paste. The aroma is balanced with notes of matured meat, spices and light smoke. Upon tasting, meat with the proper texture, where spices and smoke yield their flavours in perfect harmony.

Pairing and Wines

Perfect when eaten on its own or between two slices of bread. An essential and absolutely irreplaceable ingredient for many recipes of the people’s cuisine of Naples like the Neapolitan Rustico - a delicious sweet-salted contrast.
We recommend a Campi Flegrei Piedigrosso CDO or a Taurasi GCDO with an intense and brilliant ruby ​​colour, an intense aroma, austere, dry taste with a lingering aftertaste.
emozionale-panini-ricette-salame-agerolino

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