The small town of Castelpoto, on the slopes of Mount Taburno, is known for its red sausage. The cured sausage is made from selected cuts of pork, like leg and shoulder, to which 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 30 and 40 days, depending on their size, and are checked daily by the producers.
In Castelpoto, they eat the sausages cooked on the grill or in a sauce for handmade fusilli or on the pizza.
Production from October to April
Castelpoto Municipality, Benevento Province
Presidium supported by
Consorzio Salsiccia Rossa di Castelpoto
Tel. +39 347 6198970
(riferimento Paolo Maio)
Palmerino Di Gioia
Contrada Ciesco Romaniello
Tel.+39 349 1966410
di Carmine Muccio
Via DiazCastelpoto (Bn)
Tel. +39 329 4464823
Via Campilongo, 25
Tel. +39 340 3629691