Salame Napoli Coati: Neapolitan-Style Tradition, Whole Vacuum-Packed 1.5 kg
The whole Salame Napoli by Coati is a traditional coarse-grain Italian salami, 65 mm in diameter, weighing approximately 1.5 kg and vacuum-packed for a 150-day shelf life. Made with selected pork, only natural spices and flavourings, it is gluten-free and contains no milk derivatives: a reliable, high-yield reference for charcuterie counters, pizzerias and Italian restaurants in Switzerland.
What Is Salame Napoli
Salame Napoli is one of the great classics of Italian salumeria: a coarse-grain pork salami in the Neapolitan style, traditionally characterised by a gentle smoky note that sets it apart from Milano-type salami with its fine grain. The Coati recipe follows this tradition: coarse-cut pork, salt, natural spices, smoke flavouring and a slow drying phase that develops a compact texture and a full, aromatic flavour.
The Producer: Salumificio F.lli Coati, Valpolicella
Salumificio F.lli Coati has been producing cured meats for four generations on the hills of Valpolicella, in the province of Verona. The company philosophy is built on patience: careful selection of the meat, proper seasoning and slow processing at controlled temperatures. Today the family business is run by the third and fourth generations and is a recognised Italian reference for cooked hams, pancetta, speck and salami.
Sensory Profile
The slice is compact and ruby red, with evident coarse grain and well-distributed white fat. The aroma combines cured pork, pepper and a light smoky note; the taste is full, savoury and aromatic, with a pleasant balance between meat and spices.
Professional Uses
Slice at 2-3 mm on a deli slicer for charcuterie boards and gastronomy counters; the 65 mm diameter gives a generous, regular slice. On pizza, add the slices after baking or in the final minute to preserve the aromas. Excellent in panini and piadina with provolone or fontina cheese, in rustic pasta sauces diced 5 mm, or as an antipasto with regional cheeses, pickled vegetables and fresh bread.
Storage and Shelf Life
Store between 0 and 4 °C. The whole vacuum-packed piece keeps for 150 days; once opened, protect the cut surface with food film and use within a few days. Slice only the needed quantity to preserve aroma and colour.
Distribution and Logistics in Switzerland
B2B and B2C refrigerated delivery from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Kloten, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Montreux) and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who It Is For
Designed for Italian restaurants, pizzerias, delicatessens, gastronomy counters, hotels, catering services and Italian grocery stores looking for an authentic coarse-grain salami with long shelf life and excellent counter yield, as well as private customers passionate about Italian charcuterie.
