JAMESA CHAPTER SERVICES BY CIRCA 350 GR
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
Soft and with a delicate taste thanks to the short seasoning, Auricchio Giovane is still produced today following the ancient and traditional recipe of Provolone Auricchio.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.