Salami Napoli Dolce, from the Campania region of southern Italy is famous for its sweet and spicy flavour. It is made using a variety of spices and coarsely ground black pepper, giving it an extra kick, before it is briefly smoked and hung up to dry for at least four months.
The secret to this delicious salami? The large chunks of melt-in-the-mouth pork fat that speckle it throughout. That fat helps balance the heat of the black pepper and other spices.
Enjoy it on a meat and cheese platter, or in a messy breakfast sandwich with runny eggs and melted cheese.
Not suitable for vegetarians. Country of origin: Italy.
Net weight: 150 grams
Simonini was started by Celestino and Cesarina Simonini in 1927 as a small family-run butcher shop in Modena, Emilia-Romagna region of Italy. In the 1950s they started producing processed meats, specifically Mortadella, before branching out into a complete range of Italy's famous cured and cooked meats. Cutting-edge production technologies and state-of-the-art systems that respect the environment and most importantly food safety standards combine with the dedication, hard work, tenacity and respect for tradition passed down in the Simonini family over the years.