Salsiccia Grecanica Calabrese stagionata ed affumicata naturalmente quantity:1 piece about 350 g cured over 24 months with

cured over 24 months with light natural smoking

Bottiglia: 0

the wine is fermented with a passage in oak barrels for about 96 hours

typical cheese of campania characterized by consistent holes in the pasta filata

Salsiccia Grecanica Calabrese stagionata ed affumicata naturalmente quantity:1 piece about 350 g cured over 24 months withThe sausage grecanica u satizzu, is a typical sausage produced in Calabria exclusively in the Ionian area of the region, is produced in micro farms aspromontani over 1000 meters above sea level, from animals bred all 'inside of the farm family or just a little more and a closed chain, the sausage grecanica is seasoned by hand as tradition wants to hang in the cool and is given a natural smoking that flavors, enhances the flavor of the aromas and the