€10,90
€10,90
Campagnolo Salami is one of the most traditional cured meats of Northern Italy’s food culture, produced by perfectly combining carefully selected 100% Italian pork meat (both lean and fat) with salt, pepper and flavourings. The slow curing phase included in the original recipe to which Campagnolo Salami is subjected allows it to fully absorb the aroma given by the spices, taking on its distinctive flavour.
Italian pork meat, salt, dextrose, natural flavours and spices. Antioxidant: E301. Preservatives: E250, E252. Inedible gut
Italian pork meat, salt, dextrose, natural flavours and spices. Antioxidant: E301. Preservatives: E250, E252. Inedible gut
TIPS TO FULLY ENJOY IT
Campagnolo Salami has a cylindrical, harmonious, and compact shape and a typical red inside paste sprinkled with cubes of lard. The Campagnolo is a very versatile salami that can be enjoyed in slices as a snack if you want to fully savour its aromas or to prepare a high-quality aperitif on a charcuterie board with mixed cured meats and cheese. It is also a very delicious option to stuff a sandwich and enjoy an original afternoon snack or to furtherly flavour traditional Italian recipes adding a touch of creativity. Campagnolo Salami is excellent when paired with still, intense red wine with spicy aromas, such as the Nebbiolo d’Alba DOC, aged for at least 5 years.
PROCESSING STAGES
The recipe still in use to produce our Campagnolo Salami has been handed down for three generations and follows the traditional manufacturing method. Processing begins with trimming and preparing the mince. The latter is made following the company recipe and respecting the right quantities of salt and spices which give the product its characteristic aroma. At this point, the mixture can be stuffed into casings. One of the distinctive features that make this product unique is the handmade tying that besides guaranteeing an excellent level of compactness, gives the product the right shape and consistency. This is an extremely delicate stage that ensures the highest quality of the final product. Afterwards, Campagnolo Salami undergoes drying and curing, which lasts a few weeks.
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