€9,90
€9,90
Campagnolo Salami is one of the traditional cured meats of Italian food culture, typical of the Northern regions. It is obtained by perfectly combining carefully selected 100% Italian pork meat – both lean and fatty parts – salt, pepper and flavourings.
The slow-curing phase included in the original recipe allows Campagnolo Salami to acquire its typical flavour and distinctive perfume characterised by the spices used.
This format includes a wooden cutting board that make the Salami ready to taste!
Italian pork meat, salt, dextrose, natural flavours and spices. Antioxidant: E301. Preservatives: E250, E252. Inedible gut
Italian pork meat, salt, dextrose, natural flavours and spices. Antioxidant: E301. Preservatives: E250, E252. Inedible gut
TIPS TO FULLY TASTE IT
Campagnolo Salami has a cylindrical, harmonious and compact shape, obtained thanks to the hand-tying, while the inner mince has a characteristic red colour dotted with lard cubes.
Campagnolo is a very versatile salami that can be enjoyed as a quick snack if you want to fully savour its aroma or on a charcuterie board with mixed cold cuts and cheese for an Italian-style aperitif. It is also a great stuffing for sandwiches, very convenient for a packed lunch or an afternoon break. Or, you can also use it as an ingredient to prepare creative recipes, such as Paella with Campagnolo Salami or to stuff roasts or stuffed pasta. Just a slice of this salami and you will discover the taste of Italian childhood.
Campagnolo Salami is excellent to pair with still, intense red wine with spicy aromas, such as the Nebbiolo d’Alba DOC, with at least 5 years of maturation.
PROCESSING
The recipe used today to produce our Campagnolo Salami has been handed down from generation to generation. In fact, the processing used for the meat of this cold cut is carried out according to tradition. The first step involves trimming. 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 and tied by hand, in order to give Campagnolo Salami its typical rusticity. 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 texture to the product. This is an extremely delicate step that ensures a very high-quality final product. Finally, the salami is seasoned for a few weeks in order to let the product acquire its characteristic aromatic taste.
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