Campagnolo salami, typical of the oldest Romagna tradition, is made with finely minced lean meats, to which lardons are subsequently added. The attention to the drying and curing stages, which take place in special brick cellars, gives this salami its unmistakable aroma. Each slice is ruby red in color with an even distribution of white lardons. Campagnolo salami is gluten-free and guaranteed by the "Spiga Barrata" mark issued by the AIC (Italian Celiac Association). Free from milk and dairy products. 100% Italian meat (UNI EN ISO 22005:2008 certification).