The variety of cured meats found in the Irpinia area is very rich, with distinctive features depending on the production areas, corresponding to the rearing areas of the Caserta black and white pigs.
In particular, flavored capocolli and smoked and seasoned soppressata.
At the foot of Partenio, Mugnano del Cardinale and the Baianese area are distinguished by the typical PAT salami, documented since the fourteenth century, smoked with the use of braziers and then dried in the wind, which is also characteristic in those places.
