Salame Campagnolo is different from a traditional Salsiccia Sarda, it's a cured sausage in between a sausage and salami. It's made from finely ground pork shoulder and belly, then stuffed into into a natural gut casing and drained and cured for 2-3 months. It's marinated in Malvasia white wine and flavoured with garlic, black pepper, nutmeg, cinnamon and cloves. Salame Campagnolo is full in flavour with an aromatic taste that develops slowly. Each Salami weighs about 380-400 grams.