Organic Black Caserta Pork Salami

Native Campanian Breed – Organic Farming – Aged – Gluten-free and lactose-free

The intense, authentic flavour of Southern Italy's oldest pig breed.

The Organic Casertano Black Pork Salami from Ara del Tufo estate

The Sliced ​​Organic Caserta Black Pig Salami from Tenuta Ara del Tufo is an artisanal cured meat of excellence that celebrates Italian livestock biodiversity by reviving a nearly extinct native Campanian pig breed—the Caserta Black Pig or Caserta-Type Black Pig—and transforming its meat using traditional, respectful methods into a cured salami with a characteristic intense flavor, a firm, non-greasy texture, and a spicy, aromatic aroma that expresses the superior organoleptic qualities resulting from extensive, free-range organic farming, natural nutrition without industrial feed, and artisanal processing with simple, select ingredients (organic pork meat and fat, lard, salt, organic pepper, dextrose, sodium ascorbate, and potassium nitrate in minimal quantities compliant with organic regulations). Packaged pre-sliced ​​and ready to eat for convenience, this salami represents a transparent short supply chain where farm-raised animals are slaughtered, processed, and cured on site according to traditional Campanian pork butchering skills, creating a final product that is a testament to recovered biodiversity, certified organic quality, and Southern Italian cured meat tradition.

The Caserta Black Pig is an ancient native pig breed from southern Italy (Caserta, Avellino, and Salerno areas) characterized by a shiny black, bristly coat, an elongated head with a pronounced snout, a robust, compact build with a short, massive neck, relatively short, sturdy limbs, and, above all, perfect adaptation to extensive, free-range or semi-free-range farming in oak forests where it feeds on acorns, chestnuts, tubers, roots, and wild herbs, supplemented by a natural diet that gives the meat a characteristic, intense flavor, superior-quality infiltrated fat rich in monounsaturated fatty acids (oleic acid, like olive oil), and a texture different from intensively reared commercial pigs. This breed dominated pig farms in Southern Italy until the 50s and 60s when it was progressively replaced by modern commercial breeds (Large White, Landrace, Duroc, and their crosses) selected for their extremely rapid growth, very high lean meat yields, and adaptability to intensive housing in sheds, but with a loss of organoleptic quality, hardiness, and biodiversity.

In the 90s, the Casertano Black Pig was reduced to just a few hundred animals, risking permanent extinction. Thanks to conservation efforts by sensitive breeders, universities, the Campania Region, and its recognition as a native breed worthy of protection, the population has slowly increased (currently estimated at ~3000-5000 total animals), but it remains a rare and threatened breed requiring ongoing commitment to preservation. Farms like Tenuta Ara del Tufo, which choose to raise the Casertano Black Pig organically (rather than more productive, economical commercial breeds), demonstrate an extraordinary commitment to biodiversity, quality, and tradition, even at the cost of lower yields and longer growth times (the Casertano Black Pig grows more slowly, reaching a slaughter weight of ~150-180 kg in 15-18 months, compared to 6-9 months for intensive breeds).

The salami is made using artisanal methods: lean meats (shoulder, leg, and trimmings) and pork fat (mainly from the back/cheek) are selected, trimmed of sinews, ground to a medium grain, and mixed with lard cut into small, visible cubes that give it its characteristic marbled texture. Sea salt is used for preservation and flavor, organic peppercorns (black pepper) add a spicy, aromatic spiciness, dextrose (a simple sugar that fuels lactic fermentation, lowering pH and preserving the product), sodium ascorbate (a vitamin C stabilizer and antioxidant that preserves the red color and slows fat rancidity), and potassium nitrate (saltpetre, a historic preservative that prevents botulism and maintains the pink color; used in minimal quantities in compliance with EU organic regulation 2018/848, which permits nitrites/nitrates in organic cured meats only if technologically essential).

The mixture is stuffed into natural casings (salted, cleaned pig or bovine intestine), tied by hand to form traditional-sized sausages (~200-400g), then hung in natural curing rooms or controlled cells where it typically ages for 45-90 days at a cool temperature of 12-16°C and a controlled humidity of 70-80%. It develops beneficial surface microbial flora (noble white molds *Penicillium*, which protect against harmful molds, impart flavors, and aid drying), loses moisture (dehydration concentrates flavors), and matures organoleptically through proteolytic/lipolytic enzymatic processes that create aromatic complexity. After curing, the salami is mechanically sliced ​​thinly, arranged in rosettes in trays with a protective atmosphere or vacuum-packed, ready for consumption.

The result is a brilliant ruby-red salami (from the meat) marbled with white-pinkish lard (fat), a firm, elastic texture that's neither mushy nor overly dry, an intense aromatic aroma of seasoned meat + pepper + complex spicy notes developed during maturation, a rich, full, savory, slightly spicy flavor where the fattiness of the lard balances with the lean meat, creating a persistent finish on the palate, and a clean finish that invites you to continue. The quality of the meat from Nero Casertano pigs raised organically outdoors provides a more intense, characteristically "wild" flavor compared to standardized industrial salamis from intensively fed, feed-fed pigs.
 
 
 

The roots of Campanian salami are deep in the southern pork butchery tradition and extensive livestock farming.

Campania has a centuries-old tradition of cured meats rooted in extensive pig farming, practiced since Roman times. Pigs were raised wild or semi-wild in the oak forests (sessile oak, Turkey oak, and holm oak) of the pre-Apennine and Campanian Apennines. They fed on acorns, chestnuts, and tubers, creating flavorful, fatty meats perfect for cured meats. Campanian norcini (master cured meat makers traditionally hailing from Norcia in Umbria or trained in that school) developed preservation techniques that allowed pork to be preserved for months and years without refrigeration through salt, spices, and controlled aging.

Typical cured meats from Campania include soppressata (a large, flattened, spicy salami), cured sausage, capocollo, rolled pancetta, and prosciutto (less famous than Parma/San Daniele but still of high quality), all characterized by generous use of black pepper and chili pepper, reflecting the southern Italian tradition with intense, spicy flavors. The Caserta Black Pig was the traditional breed par excellence for these cured meats, imparting distinctive organoleptic characteristics: softer, melting fat rich in oleic acid (like Spanish Iberian pigs), more flavorful, darker meat due to higher myoglobin content, and a different texture.

With the almost complete disappearance of the Nero Casertano after World War II, Campanian cured meats were produced with commercial breeds, losing some of their original character. The current revival of the breed and production of organic cured meats from Nero Casertano demonstrates a desire to reconnect with authentic tradition, biodiversity, and superior organoleptic quality, even at a higher cost.
 
 
 

Choosing Organic Caserta Black Salami means noble proteins, monounsaturated fats, and biodiversity

Aged salami offers a rich nutritional profile: high biological value proteins (about 25-30g per 100g) concentrated by dehydration with all essential amino acids, easily assimilated because partially predigested by proteolytic enzymes during curing; fats (about 30-40g per 100g depending on the lean/fat ratio) with an interesting lipid profile in extensively raised Nero Casertano: a higher percentage of monounsaturated fatty acids (mainly oleic, the same as olive oil) compared to intensively raised pigs fed grains, presence of omega-3 if animals graze on fresh grasses, more favorable omega-6/omega-3 ratio; concentrated B vitamins (B1, B2, B3, B6, B12, very abundant, essential for vegetarians who consume cured meats); minerals such as highly bioavailable heme iron, zinc, selenium, phosphorus; salt in moderate quantities (organic regulations limit excesses).

Studies show that meat from extensively farmed organic farms has a higher content of natural antioxidants (vitamin E, carotenoids if the animals are pastured), a more favorable lipid profile, a guaranteed absence of antibiotic/drug/hormone residues prohibited in organic farming, and superior animal welfare, which is reflected in the quality of the meat.

The calorie content is moderate-high (approximately 350-450 kcal per 100g depending on fat content), but portions are typically small (40-60g sliced ​​on a cutting board is a generous portion, providing approximately 140-270 kcal, 10-18g protein, and a high satiety rating). Salami is a concentrated, nutritious food, best consumed in moderation according to Mediterranean tradition (accompanied by bread, vegetables, and fruit) rather than in excessive quantities.

Choosing organic Nero Casertano salami also supports: preservation of livestock biodiversity (every purchase encourages farmers to maintain rare breeds), animal welfare (extensive farming ensures a dignified life outdoors), environmental sustainability (extensive farming preserves woodlands and pastures rather than deforesting them), and the local rural economy (transparent short supply chain).
 
 
 

How to Best Use: Sliced ​​Organic Casertano Black Pork Salami

• TRADITIONAL CUTTING BOARDS AND APPETIZERS
  Serve the Salami on a cutting board with other cold cuts, cheese Campanians (Organic buffalo provolone, cheese, mozzarella di bufala), Organic DOP white Itrana olive, pickles, Organic semi-wholemeal country bread. Accompany with Red wine Campania (Aglianico, Taurasi). Use for rustic appetizers.
• SANDWICHES, FOCACCIA AND PIZZA
  Use Salami for panini rustic with organic broccoli rabe, organic buffalo scamorzaAdd to stuffed focaccia, piadina, and tigelle. Use on pizza bianca after baking, pinsa, and schiacciata. Roll into breadsticks for an aperitif.
• COOKED PREPARATIONS AND CONDIMENTS
  Cut into strips for Easter rustic. Add to omelettes, savory pies, quiches. Use in fillings for vegetables, rolls. Add to sauces di tomato, ragout.

The Producer: Ara del Tufo estate

Tenuta Ara del Tufo is a Campanian farm specializing in the organic farming of the Casertano Black Pig—a nearly extinct native breed that represents the invaluable livestock heritage of Southern Italy—and the artisanal transformation of its meat into traditional cured meats of excellence. By raising the pigs extensively and organically outdoors, where they can express their natural behaviors (rooting, grazing, and mud bathing), feeding them certified organic feed supplemented by local natural resources (acorns, chestnuts, and herbs), and slaughtering/processing on-site according to traditional pork butchering expertise, the estate creates a transparent, short supply chain where every step is monitored, guaranteeing quality, traceability, and animal welfare. Each cured meat is a testament to a commitment to biodiversity, tradition, and authentic organoleptic quality, prioritizing substance over industrial productivity.
 
 
 

Ingredients

Organic pork meat and fat (Casertano Black Pig), lard, salt, organic pepper, dextrose, sodium ascorbate, potassium nitrate.
 
 
 

Estimated Nutritional Values ​​(per 100g of product)

• Energy: approximately 350-450 kcal (variable according to fat content)
• Protein: 25-30g (concentrated from maturation)
• Fat: 30-40g (of which high monounsaturated fat from Nero Casertano)
• Carbohydrates: <1g (dextrose consumed in fermentation)
• Salt: 3-5g (variable)

Rich in high biological value proteins, abundant vitamins B12, B1, B2, B6, bioavailable heme iron, zinc, and selenium. Fats with a favorable profile (monounsaturated and high oleic acid from extensive farming).
 
 
 

Product Features

• Type: Artisanal cured salami
• Breed: Casertano Black Pig (native to Campania)
• Farming: Certified organic, extensive
• Processing: Traditional craftsmanship
• Maturing: 45-90 days typically
• Format: Thinly sliced, ready to eat
• Color: Ruby red with white marble (lard)
• Texture: Compact and elastic
• Flavor: Intense, savoury, slightly spicy
• Gluten-free: Suitable for celiacs
• Lactose-free: Suitable for lactose intolerant people

Wine pairings

Flavor and richness call for structured, tannic red wines that cleanse the palate: Aglianico del Taburno, Taurasi DOCG, Primitivo di Manduria, Nero d'Avola, Barolo, Amarone. Serve at 16-18°C.
 
 
 

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