The perfect union between two products of ancient origins: Caciocavallo cheese and Salami
Caciosalame (salami with Cacio cheese), Spicy / Not spicy
Caciocapocollo (capocollo with Cacio cheese), Spicy / Not spicy
Caciofiletto (filet with Cacio cheese), Spicy / Not spicy
They are exclusively hand made and produced in the “National park of Sila”. The warm cow milk cheese is moulded onto the salami (without its usual entrail wrapping). Then, immediately immersed into cold water for 60 minutes, and in brine for 30 minutes. Finally, they are tied up manually with a natural string and hung up for drying for at least 24 hours.
The shape is cylindric-like and the lenght varies from 40 to 60 cm. When cut, the aspect is compact.
The taste is more or less intense (spicy), with balanced sapidity.
Pieces: Entire piece: 3,0/4,0 kg – Smaller cuts: 500/600 g
Conservation: 0°C +4°C
Packaging: 3/5/10/15/20 kg Entire pieces/ Smaller cuts (all vacuum packed)
Shelf life: In vacuum packaging, for 180 days