Italian salami La Campanella: made in Italy, Val d’Arda
The Italian salami “La Campanella” comes from the Val d’Arda valley, in the province of Piacenza, Emilia Romagna, Italy.
It owes its name to its characteristic triangle shape that recalls the doorbells of the past. It is an ancient product that has been rediscovered thanks to the stories of an old Arquatese butcher.
Made with mixed mince from fresh national pork. Salted by hand and stuffed into natural pork skin, also known as lard skin. Hand-tied and aged for 30 to 60 days. Flavored with the same simple ingredients linked to the tradition of Piacenza tanning, without any type of allergen, gluten or milk derivatives.
When cut it has a bright red color in the lean parts and white / pink in the mixed ones, medium grain. With 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 casing allows rapid drying which mitigates fermentation and makes the puff sweeter.
Salumificio La Rocca S.r.l: among the company’s goals, its CE mark in 1997 and the consequent export license, ISO 9002 quality certification and the prestigious European D.O.P. (Protected Designation of Origin) for Piacenza coppa, salami and pancetta.
You can find the Italian cured meats of Salumificio La Rocca on our SHOP!
Pork, salt, wine, dextrose, spices, natural flavors (garlic), preservatives: potassium nitrate E252, sodium nitrite E250. Without any kind of allergen, gluten and milk derivatives
|Valori medi||100 g||per singolo prodotto|
|kJ /kcal||1650 kJ/398 kcal|
|di cui saturi||12,5 %|
|di cui zuccheri||1,0 %|
It can be kept whole from 12 to 15 ° C, humidity 60/80%.
Once cut in the refrigerator wrapped in film. To be consumed as it is, thinly sliced by hand, after removing the skin, with fragrant bread.
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