Salsiccia Grecanica Calabrese stagionata ed affumicata naturalmente quantity:1 piece about 350 g typical cheese of campania characterized

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

Cook in the oven at 220 °C for about 45 minutes

you can also choose to buy the product in the shop or in the store

trimmings of bacon and tender fat

The Greeks introduced the cultivation of almonds

Salsiccia Grecanica Calabrese stagionata ed affumicata naturalmente quantity:1 piece about 350 g typical cheese of campania characterizedThe 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