ORGANOLEPTIC CHARACTERISTICS

we suggest you open it from the vacuum and leave it in the air for 15 minutes so that the pure sheep's milk cheese can oxygenate in contact with the air and fully transmit its organoleptic characteristics given by the quality of the grass and hay that the sheep eat

Overripe grapes are destemmed and macerated at a low temperature

Pulled Porck is a traditional dish offers a delicate texture and complex flavor profile

the bacon grecanica is made to mature as per tradition just and enclosed in a network and is smoked naturally with natural flavors such as olive branches and stems of vines

Scamorza affumicata di latte di vacca 800 gr. gastronomia ORGANOLEPTIC CHARACTERISTICSScamorza affumicata di latte La Scamorza un formaggio a pasta filata, originaria della Sila calabrese. Prodotto con latte di mucca pezzata, viene chiamato anche caciocavallo silano. Caratteristica la legatura intrecciata a mano con rafia o corda grezza e l'affumicatura naturale. Ingredienti: latte di vacca, caglio, sale.