Description
Caciospianata is a typical Calabrian product, reintroduced by the San Vincenzo salumificio after rediscovering old recipes. Caciospianata consists of a spicy Calabrian spianata made with selected pork meat, minced and added with chili pepper, then pressed to give the typical flattened shape of the sausage. Subsequently, the spianata is covered with melting Calabrian cacio, which, once dried, is cut together with the salami, providing an irresistible flavor and sweetness from the cacio and the spianata inside. Pairings: Caciospianata is excellent thinly sliced to serve as an appetizer, ideal on pizza, and great with medium-bodied red wine like Cirò. Storage: The product is vacuum-sealed and should be stored in the refrigerator or a cool environment. Processing: Caciospianata is made with selected pork meat, lean cut from the thigh, minced and added with lard, spices, and chili pepper for spiciness. It is all wrapped in cacio made from bulk cow's milk. Caciospianata is a slicing salami to be offered thinly sliced. Aging: 23