CAMPAGNOLO SALAMI SLICE

Campagnolo Salami is a seasoned raw cured meat obtained from exclusively Italian high-quality pork and typical of the northern regions of Italy.

The cuts of meat used to produce a high quality country salami are the shoulder (therefore the lean and red part of the salami) and the belly (the white fat part). Other less valuable cuts that can be used are pork mince for the lean part and parts of the throat and lard for the fatty parts.

The salamis are produced, especially at a regional level, also with other types of meat such as beef, donkey, wild boar but in our selection we only choose exclusively Italian pork.

Once the meats have been chosen, they are trimmed and coarsely ground and then mixed together with salt, pepper, spices and natural flavors in a secret recipe that we have been passing down in the company for three generations. Subsequently the mixture is stuffed into a casing so as to give it its characteristic shape, tied by hand with string and then moved to the drying room, where it remains for a few days and where excess water is eliminated. Then follows the curing phase which lasts several weeks in wood-coated rooms with a history of 70 years that give the Campagnolo Salami a unique aroma and taste.

The Campagnolo Salami is characterized by a typical regular cylindrical shape and a characteristic, sweet and delicate flavor. When cut it has a red color with white lardons giving off a fragrant scent.

This product is perfect on its own accompanied with rustic bread, in a cutting board with mixed cold cuts but also for creative recipes such as a Paella with country salami or for a filling of pasta, roasts or vegetables. The Campagnolo Salami in this slice version is very practical because of its small size, perfect for taking a whim, it is vacuum packed and is a product that does not contain gluten, does not contain lactose or GMOs.