The small town of Castelpoto, in the Caudina Valley on the slopes of Mount Taburno, is known for its red sausage, celebrated during a fair held on April 25. The cured sausage is made from selected cuts of pork, like leg and shoulder, to which lardo and pancetta are added. The recipe also includes ground “papauli” (sweet or hot peppers grown locally and toasted in a wood-burning oven), an infusion of garlic heads to stop the meat drying out, salt and wild fennel. The sausages age for between 20 and 50 days, depending on their size, and are checked daily by the producers. In Castelpoto, they also eat the sausages fresh, cooked on the grill or in a sauce for handmade fusilli.
Production from November to April, with a minimum aging of three weeks.
Castelpoto Municipality, Benevento Province
Presidium supported by
contrada Ciesco Romaniello
tel. +39 0824 59260 - 349 1966410
tel. +39 347 6198970
di Carmine Muccio
via Antonio Gramsci, 20
tel. 0824 59232 - 329 4464823
Tel. +39 0824 873255