Salame Campanella is an original Val d’Arda product. It owes its name to its characteristic triangular shape that reminds of the doorbells that homes in the Village used to have. It is an ancient product that has been rediscovered thanks to the stories of an old Arquatese norcino.
Organoleptic characteristics: it has an intense flavor but always with sweet notes, a slightly spicy aroma with notes of almond and dried fruit. The thin casing allows rapid drying which mitigates fermentation and makes the puff sweeter.
It is made with chopped mixture from fresh national pork meat. Salted by hand and stuffed into natural pig skin, also known as lard skin. Hand-tied and aged from 30 to 60 days. Flavored with the same simple ingredients linked to the tradition of Piacenza flavouring, without any type of allergen, gluten nor milk derivatives.
When cut it is bright red in the lean, white / pink and mixed parts, medium grain. It has a soft but compact consistency, if well seasoned it has an intense flavor, but always with sweet notes, a slightly spicy aroma with notes of almond and dried fruit. The thin gut allows a rapid drying that mitigates the fermentation, and makes it sweeter when tasted.
It is stored from 12 to 15 ° C, humidity 60/80%. Once cut, it can be kept in the refrigerator wrapped in cellophane.
To be consumed as it is, thinly hand sliced afer having removed the skin, with breadcrumbs. You can also find recipes created for us by famous food bloggers and chefs in the Recipes section of our site.