Caciocavallo dell'Emigrante with Whole sweet Sausage Lucana - NEW ARRIVALS
Authentic Fine Food imported from Italy
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Why it’s so delicious?
Caciocavallo dell'Emigrante is a ancient origin. Antonio Di Nucci made a Caciosalame for the first time in the 1930’s. His friend Augusto asked him to hide a Soppressata in a Caciocavallo so that it could be shipped to the U.S.A. as cheese. In the Museum of Transhumance, a family letter tells this story of Italian emigration and reveals how and for whom this cheese was created.
Features: caciosalame is a combination of cheese and cured meat (the Caciocavallo is wrapped round the Soppressata). It is around 20 cm. long and 8 cm. wide.
Serving suggestions: remove caciosalame from the paper or plastic bag and cut it into thin slices. Serve at room temperature. Keep it refrigerated in a plastic wrap.
It has a thin, smooth crust, with a marked straw yellow color and a homogeneous and compact paste; it has a delicate flavor that becomes spicy during the seasoning which varies from 60 days to over 12 months.
Even today it is a very popular product, where the delicacy of the caciocavallo is perfectly combined with the strong taste of the cured meats.
Origin: Puglia Italia |
Authentic Italian product |