The salami defined as "Naples" is, in reality, a production of the whole of Campania, a salami very similar to the Mugnano del Cardinale salami, including that of having been historically considered such a valuable commodity as to be donated in exchange for highly professional and consumed on the occasion of parties and anniversaries. This use made it a precious asset to which to devote many precautions which, used in the past to keep the goodness and authenticity of the meat intact, have over time become an integral part of the production, smoking and seasoning techniques handed down unchanged from father to son . For the preparation of this salami, only cuts of meat from shoulder, thigh, neck and loin ham are used, conveniently trimmed by removing the covering fat, soft adipose tissue and larger connective tissue.