The classic soppressata in pieces of about 350 - 400 grams with an average length of about 20 - 30 cm and a diameter of about 4 cm

The bigger

the massages allow that the aromas and the cream of pepper enter in the anatomical cut giving it its own aromas

eucalyptus andoregano that

meal but is exalted with cheeses and ricotta

Caciocavallo Calabrese Semistagionato 2 kg prodotto-calabrese The classic soppressata in piecesHistorically, the name is thought to derive from the drying process on horseback ("u casu a cavaddu"). Families who still produce the caciocavallo remember that the tradition dates back at least three generations (about 100 years), but being a typical product of poor country families, the tradition could date back even further in time. The caciocavallo produced according to a millenary tradition in Aspromonte is made with raw cow's milk, the milk