Meats and cured meats

Castelpoto red sausage

Castelpoto red sausage, coloured by papauli peppers toasted in a wood oven

Made below Mount Taburno near Benevento from ham, shoulder and capocollo, flavoured with pepper, wild fennel and water in which garlic has steeped, with no preservatives. Its colour comes from small peppers, dried, toasted and ground by hand. A Slow Food Presidium and a traditional agri-food product (PAT) of Campania, it cures for 30-40 days in rooms warmed by a fire.

• Deep red edging towards brick, with the toasted-pepper aroma clearly present
• Soft but not springy when sliced; sweet or hot depending on the pepper powder
• Stuffed into natural casing and tied by hand, in links 10-15 centimetres long

How to enjoy it. Slice it and serve it as a starter or with an aperitivo, when the pepper aroma comes through best. At home it also flavours savoury pies, pizzas and sauces for handmade pasta such as fusilli.

Production areas

Campania

Season

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