Salame Campagnolo is different from a traditional Salsiccia Sarda, it's a cured sausage in between a sausage and salami. It's 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 Malvasia white wine and flavored with garlic, black pepper, nutmeg, cinnamon and cloves.
The Salame Campagnolo is full in flavor with an aromatic taste that develops slowly. Each Salami weighs about 300-400 grams.