Salami Milano
Elegant, thinly sliced indulgence
PHP 499.00
1 / 2
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A well-spiced dry-cured sausage from Naples, Italy.
1 / 2
A well-spiced dry-cured sausage from Naples, Italy.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
Salami Napoli is made from a mixture of fresh Italian pork, black pepper, and butchery spices that is then stuffed in natural pig gut casing. It’s smoked for at least a week and aged no less than 4 months. Outside and in, Salami Napoli is a deep red color. It is firm and dense, speckled with pepper grains, and has a mild smokiness and a peppery flavor that goes from mild to intense—depending on the butcher!
Preparation Or Pairings
On a cheeseboard, salami is best sliced as thinly as possible, a cut of spice through your other, milder charcuterie items. Pair it with bold, aged Cheddars and semi-hard cheeses like Gouda. Because of its pepperiness, this salami also goes well with bloomy rind cheeses like Brie or Taleggio.
Peppery, spiced salami like the Napoli go well with crisp, light wines like Zinfandel or, to match their smokiness, a Pinot Noir. If you fancy a fortified wine, we recommend a Manzanilla Sherry. Beer drinkers will also enjoy this salami with a nice, cold pint of porter.
A Salami Diaspora
Salami comes from the word “salumen”, which is Latin for a mix of salted meats. It existed long before Rome became an empire, but different varieties appeared as the legions marched their way across the regions. Wherever Italian immigrants went in the 18th century onwards, they brought their salami with them, trading tradition for freshness. Now, in the age of rapid air-freight, you can have your salami fresh anywhere in the world.
Storage Instructions
This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indefinitely in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks.
Salami Napoli is made from a mixture of fresh Italian pork, black pepper, and butchery spices that is then stuffed in natural pig gut casing. It’s smoked for at least a week and aged no less than 4 months. Outside and in, Salami Napoli is a deep red color. It is firm and dense, speckled with pepper grains, and has a mild smokiness and a peppery flavor that goes from mild to intense—depending on the butcher!
On a cheeseboard, salami is best sliced as thinly as possible, a cut of spice through your other, milder charcuterie items. Pair it with bold, aged Cheddars and semi-hard cheeses like Gouda. Because of its pepperiness, this salami also goes well with bloomy rind cheeses like Brie or Taleggio.
Peppery, spiced salami like the Napoli go well with crisp, light wines like Zinfandel or, to match their smokiness, a Pinot Noir. If you fancy a fortified wine, we recommend a Manzanilla Sherry. Beer drinkers will also enjoy this salami with a nice, cold pint of porter.
Salami comes from the word “salumen”, which is Latin for a mix of salted meats. It existed long before Rome became an empire, but different varieties appeared as the legions marched their way across the regions. Wherever Italian immigrants went in the 18th century onwards, they brought their salami with them, trading tradition for freshness. Now, in the age of rapid air-freight, you can have your salami fresh anywhere in the world.
This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indefinitely in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks.
Curated Selection
