Castelpoto Red Sausage

Slow Food Presidium

Italy

Campania

Cured meats and meat products

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Castelpoto Red Sausage

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.

Season

Production from October to April

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All of Castelpoto’s families still make their own red sausage, but only the producers who belong to the Presidium have committed to respecting a rigorous protocol that sets out precise rules about how the pigs are raised and how the meat is processed. Even the pigs’ diet is regulated: only grains and fodder and no GMOs.

Production area
Castelpoto Municipality, Benevento Province

Presidium supported by
Campania Region
Producers

Consorzio Salsiccia Rossa di Castelpoto
Contrada Campilongo
Castelpoto (Bn)
Tel. +39 347 6198970
maiopierpaolo@yahoo.it
(riferimento Paolo Maio)

Palmerino Di Gioia
Contrada Ciesco Romaniello
Castelpoto (Bn)
Tel.+39 349 1966410
palm.digioia@gmail.com

Fattoria Muccio
di Carmine Muccio
Via DiazCastelpoto (Bn)
Tel. +39 329 4464823
info@fattoriamuccio.it

Giuseppe Tedino
Via Campilongo, 25
Castelpoto (Bn)
Tel. +39 340 3629691
tedinogiuseppe@gmail.com
Slow Food Presidium Producers’ Coordinator
Pierpaolo Maio
Tel. +39 347 6198970
maiopierpaolo@yahoo.it

Slow Food Presidium Coordinator
Erasmo Timoteo
Tel. +39 338 4599872
g.timoteo@tin.it
All of Castelpoto’s families still make their own red sausage, but only the producers who belong to the Presidium have committed to respecting a rigorous protocol that sets out precise rules about how the pigs are raised and how the meat is processed. Even the pigs’ diet is regulated: only grains and fodder and no GMOs.

Production area
Castelpoto Municipality, Benevento Province

Presidium supported by
Campania Region
Producers

Consorzio Salsiccia Rossa di Castelpoto
Contrada Campilongo
Castelpoto (Bn)
Tel. +39 347 6198970
maiopierpaolo@yahoo.it
(riferimento Paolo Maio)

Palmerino Di Gioia
Contrada Ciesco Romaniello
Castelpoto (Bn)
Tel.+39 349 1966410
palm.digioia@gmail.com

Fattoria Muccio
di Carmine Muccio
Via DiazCastelpoto (Bn)
Tel. +39 329 4464823
info@fattoriamuccio.it

Giuseppe Tedino
Via Campilongo, 25
Castelpoto (Bn)
Tel. +39 340 3629691
tedinogiuseppe@gmail.com
Slow Food Presidium Producers’ Coordinator
Pierpaolo Maio
Tel. +39 347 6198970
maiopierpaolo@yahoo.it

Slow Food Presidium Coordinator
Erasmo Timoteo
Tel. +39 338 4599872
g.timoteo@tin.it

Territory

StateItaly
RegionCampania

Other info

CategoriesCured meats and meat products