Salami Napoli ±2kg

Villani Salame Napoli is a dry-cured Italian salami produced in Castelnuovo Rangone, Modena, drawing on the flavour traditions of southern Italian curing. Made from choice pork seasoned with white wine, peppercorns, and natural smoke, the salami is cured for a minimum of 40 days — a shorter curing window than the Milano style that results in a moister, more robust product with a distinctive ruby red colour and clearly visible pieces of pearly white fat throughout. The large-minced texture gives each slice a more pronounced, rustic character that sets Napoli apart from finer-ground alternatives.

A smoky, spicy profile suited to bold preparations. The natural smoke used in production gives Salame Napoli its characteristic aroma and delicately smoky taste — a flavour that works well both as a standalone charcuterie item and as an ingredient in cooked dishes where a smoky, spiced salami note adds depth. Without a flour coating, the exterior is clean and straightforward, and the cylindrical shape slices consistently by machine or by hand. Gluten-free confirmed, vacuum-packed with a 150-day shelf life, it suits delis, restaurants, and wholesale accounts across Cape Town and the Western Cape looking for an Italian salami with a more expressive, southern character.