Made by Mauro and Chiara Casetta in Piedmont, Italy. There are two chubby little Campagnolo salami in each pack, each seasoned with fennel, garlic and a touch of chilli. They are only cured for a matter of weeks so are soft and tender, even fresh enough to cook with too if you want to add flavour to risotto or paella. Mauro and Chiara like to eat them with good bread or crisp polenta and a salad INGREDIENTS Pork, salt, honey, white pepper, nutmeg, mace, cayenne pepper, fennel seeds, garlic, saltpetre