Nostrano salami

A true Sicilian classic from the Nebrodi Mountains: a rustic pork salami made from simple ingredients using traditional methods, where high-quality meat and subtle seasoning take center stage.

The Salumi Caputo family business has been crafting traditional Sicilian meat products since 1950 in the village of Sant'Angelo di Brolo, in the province of Messina, on the northern slopes of the Nebrodi Mountains. The small town has long been famous for its salami-making traditions, and the Caputo family produces its goods based on recipes and processing methods passed down through generations. The local microclimate—the meeting of mountain air and breezes from the Tyrrhenian Sea—plays an important role in the slow aging of the salamis and the development of their characteristic flavor profile.

The Nostrano, meaning roughly "ours" or "from our region," is one of Caputo's classic, traditional products. It is made from selected Italian pork—shoulder, leg, and belly—which is cut by hand according to local tradition. Sea salt, black pepper, and spices are added to the meat, which is then stuffed into casings and left to age.

Thanks to the coarser cut of the meat, the Nostrano has a rustic texture and a pleasantly firm bite. Its flavor is primarily dominated by the cured pork itself, complemented by the clean, restrained spice of the sea salt and black pepper.

When sliced thinly, it is excellent for antipasti or cold platters, alongside Italian cheeses, olives, pickled vegetables, and fresh or rustic bread. With a glass of lighter, fruity red wine or even a cold Italian beer, it makes for a simple, authentic Sicilian aperitivo.