Despite its very characterizing name, Napoli salami is produced and widesperad in the whole Campania region. Particularly typical of hillside rural areas, where it has a long tradition as ‘special’ food for festivals or to help bear the hard summer work in the fields, today it is produced in a small amount as ‘soppressate’ are far more requested on the market.For the preparation of Napoli salami is used a mix of lean pork meat, lean veal and hard pork fat in equal parts. Veal meat is finely minced, while all the rest is minced much coarser. The seasoning consists of salt, pepper, red pepper, squashed garlic cooked in wine and filtered, and sometimes grated orange peel. The possible addition of 2% milk in powder helps amalgamate the mix better and make the salami softer. It is then stuffed in a natural gut and pierced in many parts in order to eliminate any potential air bubble. Well tied, the salami is hanged in special rooms where it is smoked for 7-8 days. Ageing lasts not less than four months.In ancient times, after ageing, it was common to further preserve the salami inside pottery vats (in oil or in lard), under the ashes or among wheat, barley or oat.