SAN VINCENZO CIRCA 150 GR
The Salumificio San Vincenzo produces various types of SALSICCIA.
The Salumificio San Vincenzo produces various types of SALSICCIA.
The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
The redest tomatoes and with higher amounts of sugar, deprived of a part of water, evaporated at low temperature, give life to the concentrate.
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.
The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.