HAND-TIED CAMPAGNOLO SALAMI

Campagnolo Salami is a classic among the cured meats of the Italian gastronomic culture, typical of the North. It is obtained thanks to the perfect combination of: carefully selected 100% Italian pork meat, specifically: lean and fatty meats, salt, pepper and flavorings.

Among the characteristics that make this cold cut unique is the hand binding which guarantees an excellent level of compactness, but above all gives the right shape and consistency to the product. This is an extremely delicate operation that ensures a very high quality final product.

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

The Campagnolo Salami has a cylindrical, harmonious and compact shape, obtained by tying it by hand, and the inside has a characteristic red color dotted with diced lard. The seasoning, foreseen by the traditional recipe, to which the Campagnolo Salami is subjected gives this salami a characteristic taste obtained from the selected spices.

We recommend consuming Campagnolo Salami:

• Alone for those who want to fully savor its aromas.
• In a platter of cold cuts and mixed cheeses for those who want to enjoy a high quality aperitif.
• In a sandwich for those who want to enjoy an alternative afternoon snack.
• Used in recipes for those who want to make traditional Italian dishes more greedy and creative.

Campagnolo Salami is excellent paired with still, intense red wine with spicy aromas such as the long-standing Nebbiolo d’Alba DOC (at least 5 years).

A slice of this salami will transport you to your childhood.

Processing

Campagnolo Salami is characterized by a slow maturation phase thanks to which it obtains its distinctive flavor and aroma. The processing to which the meat of this cold cut is subjected is traditional. The production of Campagnolo Salami begins with the roughing followed by the processing of the meat and the making of the dough. The dough is produced following the company recipe and respecting the dosage of salt and spices essential to give the salami its characteristic aroma. Finally, we proceed with the stuffing of the dough, previously produced, inside the natural casing, which is closed by hand with the hand binding, essential to give the Campagnolo Salami its typical rusticity. The salami is then subjected to seasoning which will last a few weeks.