The prescription of the hanged caciocavallo has origin with an ancient tradition of he south italy. Produced also by podolic milk, the hanged caciocavallo has a weight between 1,2 and 2 kg bout, itself being made the ideal candidate for the burning “scaffold”. The spun cheese givesaway to the passage of the blade of a knife then to be spread on a toast rasher. It is the beginning of a culinary experience to be shared, flood of history and of taste.
Experience this ancient ritual from Italian farming tradition and highlight Caciocavallo Impiccato’s incomparable flavour and organoleptic properties..
Open the Caciocavallo Impiccato Box.
Set the blazing gallows.
Melt the Caciocavallo Impiccato.
Experience the taste.
Getting our box is really easy.
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Pane di Matera
Peperone crusco fritto di Senise
Aglianico del Vulture DOC
Miele Lucano del Pollino