Salame Campagnolo

"Campagnolo" salami, typical of the oldest tradition of Romagna, is made from fine minced lean meats, to which lard is later added. Attention to the drying and curing phases, which take place in special brick cells, gives this salami an unmistakable aroma and a distinct aromatic taste. The slice is ruby red in color with a regular distribution of white lard. Gluten-free (authorization to use the "spiga sbarrata" mark of the A.I.C. - Italian Celiac Association). Without milk and dairy products. 100% Italian meat (UNI EN ISO 22005:2008 certification).

pork, salt, dextrose, spices, antioxidant: E301 (sodium ascorbate), preservatives: E252 (potassium nitrate), E250 (sodium nitrite).

Conservare in luogo fresco e asciutto (riferimento <+25°C). Come ulteriore consiglio di conservazione di questi salami stagionati, specialmente quando iniziati, è di conservarli in frigorifero avvolti in uno straccio. Budello non edibile.