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.

Customer Service

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

Limited Edition
TRADITIONAL BOCCIA DI COTECHINO
Whole800gr|
€18,90
Add to cart
COPPA DI PARMA PGI
Whole1,6Kg|
€54,90
Add to cart
STEAMED PRECOOKED COTECHINO
Whole500gr|
€11,50
Add to cart
SIMPLICITY APERITIF KIT
Box2Kg|
€21,90
Add to cart
HAND-TIED CAMPAGNOLO SALAMI IN A BOX
Whole600gr|
€14,90
Add to cart
Limited Edition
FRESH ZAMPONE
Whole950gr|
€24,90
Add to cart
PROSCIUTTO DI PARMA D.O.P. SLICE
Slice1,7Kg|
€62,90
Add to cart
3x2
SMOKED BACON SLICE
Slice250gr|
€8,90
Add to cart

Italian Experience

Lombard Tradition

The Salumi Pasini brand embodies the values that inspire those who created it: quality, Italianness, tradition and innovation, care and attention to detail.

Discover the tradition

Italian Experience

Lombard Tradition

Discover the tradition

CATEGORY HIGHLIGHTS

Ham

Cheeses

Confezione Regalo Gran Cenone BOX018 Scaled 1

BUNDLES

Mortadella Gran Aroma Tripack La Tradizione 2021 SE04V3 Scaled 1

Sliced

SPECIAL SEASON

BRESAOLA

TO COOK

SPECK

Salami

Offers

Recipes

Discover some original ideas for dishes rich in taste.
Special recipes to make the flavor of traditions unique

Raviolini with Cotechino Rustico, cream of potatoes and savoy cabbage

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...

Zampone pop corn with tomato chutney

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...

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Tagliatelle with lard, porcini mushrooms and rosemary

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...

Discover the recipes

Charcuterie stories

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.