In Naples it is called '' lonzino '' but we call it Ommo, L'Ommo di Napoli.
Our seasoned fillet is a lean salami, of particular value, both for the selection of meats and for processing and aging. Higher Passion.
A distant cousin of the well-known Spanish LOMO, our OMMO has no comparison to fear.
The old Salvatore Scialò came into possession of the family recipe during the long Spanish reign of King Ferdinand IV of the Bourbons, a period of great fervor and prestige in our city.
Many Spanish customs and culinary traditions were handed down to the Neapolitans including specifically to our family a "receta secreta" method for obtaining an excellent seasoned fillet.
It is prepared using the pig's backbone. The length is variable and can reach up to 40-45 centimeters.
The product represents an excellence of the territory certified 100% Made in Italy.
Passione Campania belongs to the Scialò family which uses recipes and meat processing techniques handed down from father to son for over 150 years. Our sausages, salami and cured meats are typical traditional food products. The selection of meats is the starting point for all the preparation of our cured salamis, chosen exclusively from among the ai from the shoulder ham, thigh, coppa and loin, conveniently enervated and cleaned. The fat used must be the hard covering and bacon fat. The meats chosen in this way are carefully minced, using a die with 12/14 diameter holes, rigorously mixed with sea salt and peppercorns, possibly enriched with fennel or forte in the flavored versions. The most difficult step is the stuffing of the dough into natural or collagenic casings, depending on the diameters of the various salamis, which will be followed by the artfully and entirely hand-made binding. The slow seasoning divided into three phases: dripping, drying and seasoning give the salami maturity, aroma and taste. The great peculiarity of our products is not only how we prepare them, but also where we produce them. In fact, our production laboratory is located in the city of Naples, in the area of the former municipal slaughterhouse, which gives another element of territorial exclusivity to our products which are the only products made in Naples.