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Cacio Spianata piccante San Vincenzo 400g
The Caciospianata is a cured meat from Calabria made up of a spicy spianata in its inner part and covered with cheese on the outside. Excellent as an aperitif, finely sliced and paired with medium-bodied red wines.
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Size
400 g ca
Shipping -50%
Shipping costs 50% discount for orders from 139€
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Cacio Spianata piccante San Vincenzo 400g
Spicy Caciospianata from Calabria: taste this fine cured meat made with cheese and a core of spicy spianata.
San Vincenzo's company is located on the mountains of the Sila (Calabria) where Vincenzo, the expert salumiere, started to produce some of the most famous cured meat of Calabria long time ago. After his son became part of the company, the company became one of the best Salumificio of the entire Calabria. During the years, the company has kept producing the Calabria cured meat following the ancient recipes.
| meat | Suino |
|---|---|
| Size | 400 g ca |
| Location | San Vincenzo salumi di Calabria - C.da Acquacoperta, 24 - Loc. Spezzano Piccolo 87059 Casali del Manco (CS) |
| How it's made | The caciospianata is made with a lean cut of selected pork meat from the pork leg. The meat is minced and fat, spices and chilli are added, the latter gives the unique spiciness to the meat. Everything is then wrapped by the melted cheese, made with cow's milk. The Caciospianata is a cured meat that is perfect to be finely sliced. |
| Storage | The product is vacuum-packed. If kept in fridge, it is possible to consume it even after 20-30 days from the purchase. |
| Aging | medium-aged |
| Salami type | Sausage |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
The Caciospianata is excellent when finely sliced and served as a starter or as a pizza topping. Perfect paired with a medium-bodied red wine such as the Cirò.
Technical Identity
Average expiry date
6 months
Salami type
Sausage
Type of meat
Pork
Recensioni
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