Preparation techniques:
Salame campagnolo is made from the most tender part (the oyster piece) and tastiest one (lardo) of pork. After selecting the raw ingredients, wash carefully the muscles and the fatty parts. Trim the largest connective tissues and the soft fatty parts. Selected meats are then grind coarsely with a mincer. The cubes of fat are cut into smaller dices and added to the lean meat and all the other ingredients in a mixer. Salame campagnolo is stuffed into a 50cm long pork casing which is tied up with string by hand. The product is dried at a temperature ranging from 15° and 22°C to dehydrate the surface in the early days of treatment. It is finally cured for 6 weeks in places where air circulation is ensured at a temperature varying from 12° to 14°C.

Organoleptic properties:
When cut, the slice appears compact and homogeneous with fat cubes.
The texture of the product is dense, not elastic.
Aroma: delicate.
Taste: sweet and very inviting.
Colour: bright rose with white fat cubes.

Production area :
The production and processing area includes the provinces of Ravenna, Forlì, Rimini and Bologna.

Wine matches:
It is best matched with white wines such as Trebbiano di Romagna and Pignoletto Colli di Imola.

Related events:
“Festa del Contadino” (The Farmer’s Festival”) in Sasso Morelli (Imola), on the first Saturday and Sunday of September.