Napoli

Smoked the Neapolitan way

Neapolitan salami — salame napolitano — has its roots in the rich culinary heritage of Campania, the region surrounding Naples. The Campanian climate, with its warm summers and mild winters, created ideal conditions for slow outdoor curing, and Neapolitan artisans developed their own distinctive approach to salami production over centuries of practice.

Traditional salame napolitano is characterized by a coarse grind, a high proportion of lean pork, and a seasoning profile of black pepper and red pepper flakes — distinguished by the application of heat or smoke during curing. This smoking tradition set Napoli apart from the purely air-cured styles of northern Italy, and applewood became the American smoke of choice as the style traveled with southern Italian immigration in the early 20th century.

Olli honors this tradition while refining it — using applewood smoke applied with a restrained hand to create a product that nods to Neapolitan heritage without being heavy or one-dimensional. Made from 100% vegetarian-fed pork, slow-cured with no added nitrates or nitrites.