{"id":2722,"date":"2017-06-20T15:41:24","date_gmt":"2017-06-20T13:41:24","guid":{"rendered":"https:\/\/www.caseificiodinucci.it\/formaggi\/uncategorized\/caciosalame\/"},"modified":"2021-12-29T22:56:30","modified_gmt":"2021-12-29T21:56:30","slug":"caciosalame","status":"publish","type":"product","link":"https:\/\/www.caseificiodinucci.it\/en\/shop\/special-cheeses\/caciosalame\/","title":{"rendered":"Caciosalame"},"content":{"rendered":"

Caciosalame<\/strong> is a relatively recent creation. Antonio Di Nucci made a Caciosalame<\/strong> for the first time in the 1960\u2019s. His friend Augusto asked him to hide a Soppressata in a Caciocavallo so that it could be shipped to the U.S.A. as cheese. In the Museum of Transhumance<\/a>, a family letter tells this story of Italian emigration and reveals how and for whom this cheese was created.<\/p>\n

Features: caciosalame<\/strong>\u00a0is a combination of cheese and cured meat (the Caciocavallo is wrapped round the Soppressata). It is around 20 cm. long and 8 cm. wide.<\/p>\n

Serving suggestions:\u00a0<\/strong>remove caciosalame<\/strong> from the paper or plastic bag and cut it into thin slices. Serve at room temperature. Keep it refrigerated in a plastic wrap.<\/p>\n

Nutrition facts:<\/h4>\n\n\n\n\n\n\n\n\n\n\n
<\/td>\n\n

NUTRITION FACTS<\/strong><\/p>\n

SERVING SIZE (100 g)<\/strong><\/p>\n<\/td>\n<\/tr>\n

Energy value<\/td>\n357 Kcal \u2013 1494 kJ<\/td>\n<\/tr>\n
Total fat<\/td>\n26,0 g<\/td>\n<\/tr>\n
\u2003Saturated fat<\/td>\n14,0 g<\/td>\n<\/tr>\n
Total Carbohydrate<\/td>\n1,3 g<\/td>\n<\/tr>\n
\u2003Sugars<\/td>\n1,2 g<\/td>\n<\/tr>\n
Proteins<\/td>\n29,4 g<\/td>\n<\/tr>\n
Sodium<\/td>\n0,3 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Stretched curd Cheese \u2013 filled with salami soppressata<\/strong><\/p>\n

    \n
  • Cheese code:\u00a0<\/strong>CSL<\/li>\n
  • Weight:<\/strong> approx 700 g (a whole cheese)<\/li>\n
  • Maturing period:<\/strong>\u00a0one week<\/li>\n
  • Ingredients of the outer cheese layer:<\/strong> 100% local, raw cow’s milk, whey starter, salt, rennet<\/li>\n
  • Ingredients: <\/strong>Raw cow(milk)<\/u><\/strong>, <\/strong>whey inoculum(milk)<\/u>, <\/strong>soppressata salami (pig meat, salt, black pepper), salt, rennet<\/li>\n
  • Best before:<\/strong> 15 days<\/li>\n
  • Vacuum package:<\/strong>\u00a0available<\/li>\n
  • Package weight (vacuum packed):<\/strong> approx 700 g (a whole caciosalame), approx 300-400 g (slices)<\/li>\n
  • Best before (vacuum packed):<\/strong> 3 months after the date of package<\/li>\n
  • Keep refrigerated:<\/strong>\u00a0temperature between+2C\u00b0 e +8\u00b0C<\/li>\n
  • Not to be grilled<\/strong><\/li>\n
  • Availability:<\/strong> all year round<\/li>\n
  • Origins of milk<\/strong>: Italy<\/li>\n
  • Origins of meat<\/strong>: Italy<\/li>\n
  • Made with raw milk<\/strong><\/li>\n
  • Health Mark<\/strong> IT 14\/060 CE<\/li>\n<\/ul>\n","protected":false},"featured_media":2723,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"product_cat":[371],"product_tag":[],"giftcard-category":[],"yoast_head":"\nCaciosalame of Caseificio Di Nucci. Caciovallo and cured meat. Discover it<\/title>\n<meta name=\"description\" content=\"Caciosalame of Caseificio Di Nucci is a combination of cheese and cured meat (the Caciocavallo is wrapped round the Soppressata).\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.caseificiodinucci.it\/en\/shop\/special-cheeses\/caciosalame\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Caciosalame of Caseificio Di Nucci. Caciovallo and cured meat. 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