Salami Napoli 250g | ūü¶ÜThe Bow Tie Duck Manila

Salami Napoli

Italy’s Finest Spice Sausage

Con¬≠sid¬≠ered Italy‚Äôs finest spiced sausage, Sala¬≠mi Napoli is pro¬≠duced through¬≠out the Cam¬≠pa¬≠nia region, home of amaz¬≠ing seafood and the famed piz¬≠za Napo¬≠le¬≠tana. It may be con¬≠sid¬≠ered a fes¬≠ti¬≠val food, but we car¬≠ry it year-round!


Sala¬≠mi Napoli is made from a mix¬≠ture of fresh Ital¬≠ian pork, black pep¬≠per, and butch¬≠ery spices that is then stuffed in nat¬≠ur¬≠al pig gut cas¬≠ing. It‚Äôs smoked for at least a week and aged no less than 4 months. Out¬≠side and in, Sala¬≠mi Napoli is a deep red col¬≠or. It is firm and dense, speck¬≠led with pep¬≠per grains, and has a mild smok¬≠i¬≠ness and a pep¬≠pery fla¬≠vor that goes from mild to intense‚ÄČ‚ÄĒ‚ÄČdepend¬≠ing on the butcher!


On a cheese¬≠board, sala¬≠mi is best sliced as thin¬≠ly as pos¬≠si¬≠ble, a cut of spice through your oth¬≠er, milder char¬≠cu¬≠terie items. Pair it with bold, aged Ched¬≠dars and semi-hard cheeses like Gou¬≠da. Because of its pep¬≠per¬≠i¬≠ness, this sala¬≠mi also goes well with bloomy rind cheeses like Brie or Taleggio. 

Pep¬≠pery, spiced sala¬≠mi like the Napoli go well with crisp, light wines like Zin¬≠fan¬≠del or, to match their smok¬≠i¬≠ness, a Pinot Noir. If you fan¬≠cy a for¬≠ti¬≠fied wine, we rec¬≠om¬≠mend a Man¬≠zanil¬≠la Sher¬≠ry. Beer drinkers will also enjoy this sala¬≠mi with a nice, cold pint of porter.


Sala¬≠mi comes from the word ‚Äč‚Äúsalu¬≠men‚ÄĚ, which is Latin for a mix of salt¬≠ed meats. It exist¬≠ed long before Rome became an empire, but dif¬≠fer¬≠ent vari¬≠eties appeared as the legions marched their way across the regions. Wher¬≠ev¬≠er Ital¬≠ian immi¬≠grants went in the 18th cen¬≠tu¬≠ry onwards, they brought their sala¬≠mi with them, trad¬≠ing tra¬≠di¬≠tion for fresh¬≠ness. Now, in the age of rapid air-freight, you can have your sala¬≠mi fresh any¬≠where in the world.

Storage Instructions

This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indef¬≠i¬≠nite¬≠ly in the refrig¬≠er¬≠a¬≠tor (whole or in vac¬≠u¬≠um-packed slices). After open¬≠ing, they should be used with¬≠in 3 weeks.

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