This salame, very popular in Naples, is made with 100% coarsely ground pork and fiery red chilli. It's excellent sliced on pizza or chopped into cubes for a deliciously hot tomato sauce for spaghetti or penne.

Our Napoli Piccante is cured for a minimum of 30/40 days.

Price quoted is per kilogram, with an average unit weight of 2kg.