SAN VINCENZO CIRCA 150 GR
The Salumificio San Vincenzo produces various types of SALSICCIA.
The Salumificio San Vincenzo produces various types of SALSICCIA.
The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).
The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
After slice you will never get tired of eating this timeless sausage.
Low-energy dairy product obtained from traditional serum processing of cheese with the addition of raw milk.
The "Provola" cheese is a sintered cheese, obtained from the natural fermentation with an average maturity.
Its name derives from "trying", or from the tests that are carried out to find the right moment for spinning.
Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.
It is a cheese with compact pasta and flavor and typical aromas.