HAND-TIED CAMPAGNOLO SALAMI IN A BOX

Campagnolo Salami is a cured meat made from carefully selected Italian pork meat and is known to be among the most traditional Italian cured meats. 

Campagnolo Salami has very ancient origins and is strongly connected to the culinary tradition of Northern Italy. 

This kind of salami is characterised by a compact, coarse-grained mixture.

The secret behind the uniqueness of this sausage lies in the choice of cuts, which are subjected to a meticulous selection process to achieve a balanced combination of meats and guarantee a high-quality final product with a unique flavour. 

The cuts of meat used to produce Campagnolo Salami are the shoulder – which composes the lean part and gives the salami its typical bright red colour – and the belly – which is essential to form the fatty part that will undergo specific processing to obtain the typical grain.

Every ingredient used for the production of this salami is carefully selected in order to achieve a product that fully respects tradition and the company’s ancient recipe, which has been handed down from generation to generation for more than 70 years. 

Campagnolo Salami is also known for its evident craftsmanship, achieved through several processing phases, including hand-tying, which is still done in a few companies. 

This process is still carried out today with the craftsmanship of the past and makes Campagnolo Salami a sausage from another era. 

The sweet and delicate flavour typical of this salami is obtained from the long seasoning and the natural aromas used to flavour the mixture. 

Campagnolo Salami is delivered inside an elegant box that makes this product the ideal gift for those who want to discover the flavours of traditional Italian gastronomy. 

We recommend tasting Salame Campagnolo cut into medium-thick slices and paired with still, intense red wine with spicy aromas, such as the Nebbiolo d’Alba DOC, with at least 5 years maturation.

Historical notes

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.