Caciocavallo Podolico Slow Food Puglia 1 kg - Stagionato in Grotta orba then pour the wine over

then pour the wine over it

longer than 24 months

is Canestrato and left to mature for about 30 days

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

cooked slowly with bay leaves and oregano for hours

Caciocavallo Podolico Slow Food Puglia 1 kg - Stagionato in Grotta orba then pour the wine overThe Podolica cows grazing on the Gargano promontory are a sight you will never forget. Their milk is used to produce extraordinary cheeses, first and foremost the Caciocavallo Podolico. Unfortunately the Podoliche cows produce little milk, and only at certain times of the year. Pasture is stingy, water is scarce and survival is difficult. The Gargano core is still relatively consistent, but the Gargano caciocavalli are in fact destined for family