HAND-TIED CAMPAGNOLO SALAMI BIG

Campagnolo Salami is one of the traditional cured meats of Italian gastronomic culture, typical of the Northern regions. It is obtained from the perfect combination of carefully selected 100% Italian pork meat – both lean and fatty –  salt, pepper and flavourings.

The hand-tying is among the characteristics that make this cold cut unique. It guarantees an excellent level of compactness, but above all gives the right shape and consistency to the product. This is an extremely delicate step that ensures a very high-quality final product.

The recipe still in use today to produce our Campagnolo Salami has been handed down from generation to generation.

Campagnolo Salami has a cylindrical, harmonious and compact shape, obtained thanks to the hand-tying, and the inside has a characteristic red colour dotted with diced lard. The seasoning – included in the traditional recipe – that Campagnolo Salami undergoes gives it a characteristic taste, obtained from the selected spices.

We recommend tasting Campagnolo Salami:

• By itself, to fully savour its aromas
• Together with other cold cuts and mixed cheeses from a charcuterie board, to enjoy a high-quality aperitif
• In a sandwich, as an alternative afternoon snack
• Used to prepare recipes, to make traditional Italian dishes more tasty and creative.

Campagnolo Salami is excellent, paired with still, intense red wine with spicy aromas, such as the Nebbiolo d’Alba DOC, with at least 5 years of maturation.

A slice of this salami will take you back to your childhood.

Processing

Campagnolo Salami is characterised by a slow maturation phase which gives it its distinctive flavour and aroma. The processing used for the meat of this cold cut happens according to tradition. The first step involves roughing. Then the meat is processed and mixed with the right dosage of salt and spices – fundamental to give the salami its characteristic aroma – following the company recipe. Finally, the mixture is stuffed into natural casings tied by hand, in order to give Campagnolo Salami its typical rusticity. Then, the salami is seasoned for a few weeks.