Salame Campagnolo is different from a traditional Salsiccia Sarda, in between a sausage and salami.
Our salami campagnolo is 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 white wine and flavoured with garlic, black pepper, nutmeg, cinnamon, cloves and sage.
Salame Campagnolo is full in flavour with an aromatic taste that develops slowly. Each Salami weighs about 380-400 grams.