What it is
A bold, spicy Neapolitan salami sliced perfectly thin for real pizza performance. Rich, balanced, and full of southern character — exactly the flavour profile you expect from Naples, not the oily, overpowering versions found in UK supermarkets.
How we prepare it
Made in Naples using the traditional mix of pork, chilli, and spices, this salami delivers heat in the right way: punchy but not aggressive, warming without burning the palate. It’s sliced ultra-thin so it crisps at the edges without releasing excess oil, keeping your pizza crisp, clean, and full of flavour.
Why it matters
Most spicy salamis in the UK are greasy, heavy, and dominated by fat. This one is the opposite: balanced heat, controlled fat release, and a deep, savoury profile that complements tomato, mozzarella, or even a white base. It melts just enough to flavour the pizza without drowning it.
How to use
Add before baking so the edges crisp and the spices bloom in the heat — the true Neapolitan method.
