Campagnolo salami is one of the most sincere specialties of our Salami Artisan. It is made with lean meats of white breed pigs which, after a first grinding phase, are mixed with garlic, pepper and salt and then, after the addition of diced lard, stuffed in natural casings. The meats thus obtained undergo a stewing or dripping phase for a time of about 7-10 days. After this period the salamis are transferred to the seasoning rooms, where they remain at a temperature of 15 ° C and relative humidity of 75 for a minimum time of 25-30 days. During the seasoning phase, the suitability of the environment favors maturation, and the salami acquire the typical characteristics of flavor and consistency. Campagnolo salami differs from other salami thanks to its savory, very aromatic taste and the appearance of the fat present in the pasta, which is roughly shredded. On contact with the palate, the flavor of the pieces of fat joins the peppered and salted meat, offering an engaging and different flavor from other meats.lumi.
SIZE: 400 grams -Product subject to natural weight loss.
ORGANOLEPTIC CHARACTERISTICS:Seasoning: 25-30 days - Shape: typical stick.
INGREDIENTS:Pork meat, salt, pepper, garlic, dextrose, sucrose.Antioxidants: E301. Preservative: E250, E252. Product without dyes, gluten-free, Milk and its derivatives. Inedible gut.
STORAGE METHOD: Cool and dry place.
AVERAGE DEADLINE:180 days.
RECOMMENDED COMBINATIONS:Campagnolo is the typical salami of the norcina tradition to be consumed at any time of the day. Traditionally combined withEaster pizza with cheese it is tasty both as a filling for sandwiches and as an appetizer together with bread and focaccia or a main course in the characteristic mixed cutting board.