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.
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.
Cut into few millimeter-thick slices with a knife and arrange them on a cutting board with the knife.
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.