Category: Dairy

Stuffed Provolone with Capocollo: technical info

6.3.2018

SHAPE:

This kind of Salami, named Stuffed Provolone with Capocollo is a variant of Spicy Capocollo, which is one of more commercial Calabrian  product, and got an elongated shape. Weight: 1-3 Kg Color: ivory-white. Externally a cheese, stuffed with Capocollo.

INGREDIENTS:

  • Cow’s milk curd
  • Capocollo
  • Salt

PRODUCTIVE PROCESS:

Threaded pasta processing. Garnishing. Cooling in cold water. Salting in salamoia. Maturation.

MINIMUM HOLDING TIME (TMC)

  • Under Empty: 120 dd
  • Recommended storage conditions,  Temperature: +3/+6°C
  • Transport temperature +5/+7°C
  • Shelf life 120 dd

NUTRITIONAL INFORMATION OF EXTERNAL CHEESE (PROVOLONE):

  • Proteins: 16.7%
  • Carbohydrates: 2%
  • Fat: 18,1%
  • Water 61.7%
  • Energy value: 223 Kcal or 933 Kjoule.

NUTRITIONAL INFORMATION OF INTERNAL CAPOCOLLO:

  • Proteins: 33.46%
  • Carbohydrates: 2.05%, of which Sugars  0.25%.
  • Fat: 20.83%, of which Saturated 7.5%
  • Salt 4.86%
  • Energy value: 330 Kcal or 1375 Kjoule.

ALLERGEN LIST OF CAPOCOLLO (usually absent):

-Cereals containing gluten (wheat, rye, oats barley, spelled, kamut or their hybridized strains)
-Crustaceans or crustaceans
-Eggs and egg products
-Fish and fish products
-Peanuts and peanut products
-Soya and soy products
-Milk and milk products
-Nuts
-Molluscs and mollusc products
-Lupine and lupine based products

Caciocavallo

19.02.2018

This cheese is a type of stretched-curd cheese made out of sheep’s or cow’s milk.  It is made with cow’s milk in designated areas of Southern Italy, in the regions of Basilicata, Calabria, Campania, Molise and Puglia and gained protected geographical status, since 1993.

Many different types of caciocavallo exist in Italy and several are recognized as P.A.T. (“Prodotto agroalimentare tradizionale”, traditional regional food product), for example Caciocavallo podolico or Caciocavallo di Godrano, but only Caciocavallo Silano has the better Protected geographical status (PDO).

While it is generally produced throughout Southern Italy, over the wide area of Apennine Mountains and of the Gargano peninsula, only in Calabria it is shaped like a tear-drop, very similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.

The origins of the Italian name of caciocavallo are literally in the expression “horse cheese”, but it is thought that the name derives from Latin “cascabellus” with the meaning of “sleigh bell” for its shape of a hanging ball.

Caciocavallo was first mentioned around 500 BC by Hippocrates.