Slow Food Presidium 
In Castelpoto, in the Sannio area, the inhabitants produce a sausage whose recipe has been handed down orally for centuries only among the families of the village.
The cuts used for the sausage (ham, shoulder and bacon) are minced and kneaded with salt, wild fennel, garlic macerated and paprika bell pepper powder. The latter, harvested not yet fully ripe and then dried in the shade, is toasted in a wood-fired oven fed with oak, olive and elm trees, and then ground. The sausage, stuffed into natural casing, dries and stays in rooms with a fireplace for 20 to 50 days.
In Castelpoto, in the Sannio region, a salami is produced following a traditional recipe which has been passed orally through the centuries between families in the village. The pork cuts used (ham, shoulder and belly) are ground and mixed with salt, wild fennel, garlic and ground chili papaulo. To make the chili powder, the peppers are picked while still unripe, dried in the shade then roasted in an oven fired by oak and olive wood before being ground. The mix is packed into a natural casing then left to dry and age in old village kitchens with wood ovens for 20-50 days.
Production area: Castelpoto Municipality, Benevento Province
Seasonality: production from November to April, with a minimum aging of three weeks