in this way the capocollo acquires the softness that distinguishes it

their peel of medium thickness

the ready soppressata is delivered in a vacuum and it is recommended to take it out of the vacuum at least 24 hours before eating it

our fresh peas

a pinch of fine salt

Primo sale con Olive Nere - Formaggio Siciliano Tipico e Gustosissimo Formaggio Sale Ghiotto in this way the capocolloSicilian first salt cheese with a typical Sicilian compact paste. A cheese with an intense and unmistakable taste, pleasantly enriched by the addition of chopped black olives. The form is put for 72 hours in brine and then be brought to maturation for about 10 15 days and finally packaged. The milk used comes exclusively from Sicilian farms. Produced without preservatives. The whole form weighs about 3 kg, you can also choose slices portioned in a