Campagnolo Salami: authenticity and tradition
Made with the highest quality 100% Italian pork and seasoned with fine herbs, each slice is a journey through the authentic flavours of Northern Italy.
The special flavour of promotions
The products on offer this month are waiting to delight your palate with the taste of Italian tradition. Don’t miss them!
The inviting flavours of November
As the days grow shorter, so does the desire to enjoy a few cosy moments at home. Discover autumnal products and enrich your recipes.
Mon. – Fri. / 8 – 12 and 13 – 17
Call or Whatsapp +39 340 4040 663
Quick and easy to order
average delivery time
within 3 days
Fresh product guarantee
from the production to refrigerated shipment with the new recyclable eco-pack
BEST SELLING PRODUCTS
TRADITIONAL BOCCIA DI COTECHINOWhole800gr|€18,90Add to cart
COPPA DI PARMA PGIWhole1,6Kg|€54,90Add to cart
STEAMED PRECOOKED COTECHINOWhole500gr|€11,50Add to cart
SIMPLICITY APERITIF KITBox2Kg|€21,90Add to cart
HAND-TIED CAMPAGNOLO SALAMI IN A BOXWhole600gr|€14,90Add to cart
FRESH ZAMPONEWhole950gr|€24,90Add to cart
PROSCIUTTO DI PARMA D.O.P. SLICESlice1,7Kg|€62,90Add to cart
SMOKED BACON SLICESlice250gr|€8,90Add to cart
The Salumi Pasini brand embodies the values that inspire those who created it: quality, Italianness, tradition and innovation, care and attention to detail.
Discover some original ideas for dishes rich in taste.
Special recipes to make the flavor of traditions unique
For the pasta: On a chopping board dispose the flour like a fountain, create a "hole" in the center in which to put the eggs. With a fork beat the eggs, collect the flour around it and gradually incorporate it into the eggs until a rough mass is obtained. Then knead...
Cook the zampone putting it in cold water, lighting on low heat and leaving it for 2 hours. Let it cool and break irregular pieces with the hands. Pass each piece in the beaten egg, pass some in the polenta flour and the others in the 00 flour. Fry in seeds oil. For...
Chop the shallot, parsley and fresh chilli. Add oil and two slices of minced lard per person and brown for a minute at low heat. Add the mushrooms and put salt. Mix and cook for 8 minutes. If the preparation is too dry add some warm water. Cook the tagliatelle...
Chef Matteo Fronduti
At his Manna restaurant in Milan, he combines skill and passion, transforming every ingredient into a masterpiece. With a special love for pork and a penchant for smoked flavours, Fronduti elevates traditional cuisine to new heights of creativity and taste.
Discover his culinary alchemy.
QUALITY CONTROL, OUR PHILOSOPHY