The Secret

Il Papaulo: the red soul of Castelpoto

There's an ingredient you won't find anywhere else: the "Papaulo," the native pepper of Castelpoto.

It is dried and traditionally processed into a very fine powder, following the ancient local recipe.

It's what gives the sausage that vibrant red color, that unmistakable aroma, and that bold flavor that lingers. It's not just a seasoning; it's the identity of this product.

Handcrafted

Every sausage, a precise action

Every stage of production is carried out entirely by hand, from grinding to binding.

No machine can replace the eyes and hands of those who have known this product their whole lives.

It is slow, patient work that allows for no shortcuts. And it is precisely this care that can be tasted in the flavour.

The aging

The time that makes a difference

After preparation, the sausage chains are dried for about ten days.

Then the true curing process begins, slow and natural, in our cellars in the historic center of Castelpoto.

The result is a sausage with a dark red, brick-like color, with a soft texture when cut, never elastic.

Perfect on its own, on a platter with other cured meats, or accompanied by wood-fired sourdough bread.

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