Salame Napoli for the Slicing Counter
Sorrentino Salame Napoli is a matured pure-pork salami sold as a whole vacuum-packed piece, made for professional slicing counters. It follows the traditional Napoli-style recipe: medium grind, a characteristic black pepper note, light smoking and a full, balanced flavour that works in charcuterie boards, panini and pizza alike.
What Is Salame Napoli
Salame Napoli is one of the great salami styles of southern Italian charcuterie. Its hallmark is the combination of pepper and a gentle smoking step before maturation, a tradition linked to the Naples area, where smoked cured meats have been documented for centuries. The result is a salami with a deeper, rounder aroma than unsmoked styles such as Milano.
The Producer: Salumificio Sorrentino
Salumificio Sorrentino was founded in 1982 by master butcher Marino Sorrentino and is based in Mozzagrogna, in the province of Chieti, Abruzzo. The know-how has been handed down to his son Giovanni and grandsons Marino and Oreste. The company performs the entire processing cycle in its own facility, holds BRC and IFS certifications and lists over 90 items in its catalogue; all products are gluten free.
Professional Uses
Slice thin on the slicer for Italian charcuterie boards together with pecorino and giardiniera. Use 60-80 g per person for an antipasto plate. In pizzerias, add thin slices after baking or in the final minute of the oven to keep the fat from burning. In sandwich bars, pair with provolone and grilled vegetables in panini. For aperitivo platters, cut slightly thicker slices and serve with taralli and grissini.
Why Whole Vacuum-Packed
The whole vacuum-packed format gives a longer shelf life, less waste and a better counter yield than pre-sliced products: you slice only what you serve, and every portion is freshly cut. The compact texture holds a thin, even slice on the machine.
Storage
Store refrigerated. Once the vacuum pack is opened, protect the cut surface with food film, keep refrigerated and use within a few days for best aroma. Remove from the fridge 15-20 minutes before serving so the fat releases its full flavour.
Delivery and Logistics
B2B and B2C refrigerated delivery across Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 degrees guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade couriers such as Swiss Post, Planzer and Galliker.
Who It Is For
Delicatessens and butcher counters, Italian restaurants and trattorias, pizzerias, hotels, catering services, Italian grocery stores and private customers who want a true slicing salami at home.
