0709TN
Slice | 200gr

6,80

0709TN

CAMPAGNOLO SALAMI SLICE

Slice | 200gr

6,80

Group-769

FAST SHIPPING

Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

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.

Ingredients

Italian pork meat, salt, dextrose, natural flavours and spices. Antioxidant: E301. Preservatives: E250, E252. Inedible gut

Ingredients

Italian pork meat, salt, dextrose, natural flavours and spices. Antioxidant: E301. Preservatives: E250, E252. Inedible gut

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Keep in a cold and dry place. Remove the casing before consuming the product. Once opened, keep refrigerated
NUTRITIONAL VALUES
Energy value
1345 kJ - 323 Kcal
Fat
23,3 g
of which saturated fatty acids
9,1 g
Carbohydrates
<1 g
of which sugars
0 g
Protein
28,4 g
Salt
3,57 g

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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