CAMPAGNOLO SALAMI 3 TRAYS

Campagnolo Salami is one of the traditional cured meats of Northern Italy’s gastronomic culture. It is obtained from carefully selected 100% Italian pork meat. More specifically, from the perfect combination of lean and fatty meat, salt, pepper, and flavourings.

One of the features that make this product unique is the handmade tying process that besides guaranteeing an excellent level of compactness, gives the product the right shape and consistency. This is an extremely delicate operation that ensures the highest quality of the final product.

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

Campagnolo Salami has a cylindrical, harmonious, and compact shape and a typical red interior dotted with cubes of lard. According to the traditional recipe, the seasoning to which Campagnolo Salami is subjected gives the salami its typical taste given by the spices chosen.

We recommend tasting Campagnolo Salami

• By itself, to savour its aromas to the full. 
• Together with a charcuterie board to enjoy a high-quality aperitif.
• With a sandwich to enjoy an alternative afternoon snack.
• In recipes to make traditional Italian dishes more delicious and creative.

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.

This product is delivered in a practical three-tray ready-to-go set.

Processing

Salame Campagnolo is characterised by a slow-maturing phase which gives it its distinctive taste and aroma. The meat used to produce Campagnolo Salami is processed in the traditional way. First, it is processed and mixed – according to the company recipe – with salt and spices, which give the sausage its characteristic aroma. Then, the mixture previously produced is stuffed into the casing. The sausage is then dried and matured for a few weeks.