Cocciuto - Caciocavallo artigianale affinato in vaso di terracotta Salumi the dough slowly develops delicate

the dough slowly develops delicate aromas

and Frantoio (10%) - it is harvested by hand and with mechanical aids to ensure the highest quality olives

Liqueur made with Annurca apples

Il Capocollo Stagionato di Salumi Tomeo è un salume artigianale ottenuto da carni di suino selezionate

Cocciuto - Caciocavallo artigianale affinato in vaso di terracotta Salumi the dough slowly develops delicateIl Cocciuto: an Irpinia caciocavallo cheese made with only raw milk, aged according to an ancient Mediterranean tradition. Each cheese is sealed in a handmade terracotta pot, ready for a slow and fascinating maturation. Average weight about 1 kg. Il Cocciuto continues its maturation as long as it remains sealed in the earthenware pot. The final degree of aging depends on when you decide to break the pot, resulting in a younger or more aged flavor.