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neapolitan salami  


It is a product known in all Italy and for it a request for the Community certificate has been presented for the I.G.P.: it is a salame made with pork, whose mixture is aromatized only with salt and pepper, which is characterized by a fine-grained (in this area it is made only with the cut of the blade of knife, in dialect it is called “a punta e’ curtiell”). This salame must be left to age for 40 days.

 

 


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