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.



Phone:Vedi elenco aziende


Via Campilongo, 25
82030 castelpoto (bn)
castelpoto red sausage

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