CAMPAGNOLO SALAMI FROM LOMBARDY

Campagnolo Salami from Lombardy is a cured salami obtained from a balanced combination of pork meat from Lombardy – a Northern Italy region – salt, pepper, and selected flavourings.

Campagnolo Salami is one of the most typical and traditional products of Italian pork butchery. It is a cured meat whose ancient origins are strictly connected to the gastronomic tradition of Northern Italy.

The cuts chosen to make Campagnolo Salami from Lombardy are what make it truly unique. In fact, we carefully select the best raw materials in order to obtain a balanced combination of meats.

Campagnolo Salami from Lombardy is produced by combining two specific cuts of pork: the shoulder, which is the lean part and gives the salami its red colour, and the “pancettone”, which is the fatty part of this salami. In fact, each slice is characterised by a compact consistency and a coarse grain. This salami has a typical sweet and delicate taste due to the long dry-aging period and the mixture of spices used to flavour the mixture.

For the production of our Campagnolo Salami from Lombardy, we follow an ancient company recipe passed on from generations for over 70 years. In addition, we preserve the craftsmanship at every stage of production, including the handmade tying, to obtain a product with optimal consistency.

This product is finely sliced and put in three trays in order to keep the organoleptic characteristics and freshness of the product intact. It is perfect to make delicious sandwiches or served with delicate cheeses and vegetable cream. Otherwise, it is excellent in combination with a selection of cold meats and mixed cheeses for a traditional aperitif.

Historical background 

Campagnolo Salami has ancient origins. According to some testimonies, we can deduce that this salami was already produced by the ancient Romans. Then, the processing and the recipe were modified in the Middle Age resulting in a product similar to the one we know today. The production of Campagnolo Salami increased around 500 A.D. when the product acquired the name by which it is known today.