Piglets Scamorza DeMagi
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To this scamorza cheese has been given the shape of piglets and is handmade from the beginning of the process to the end; it can be either white or smoked on request. Ideal to use in several recipes and to garnish a buffet meal. After the milk is pasteurized the enzymes and rennet are added to it. The coagulation takes 20-40 min. at a temperature of about 30°-35°C., the curd is then broken into hazel nut-sized bits and let deposit on the bottom of the cauldron. After a few hours when the paste is mature, it is cut into 1 cm-thick strips, placed in water at 75°-85°C and spun and finally it is given the desired shape, which in this case requires experience and manual skill. The piglets are first cooled under running water, and then soaked in brine for about 30 min.
For the smoked ones, they are cold-smoked (with beech wood chips, below 18°C).
Whole cow MILK, salt, rennet. ALLERGENS: MILK and MILK protein
FORME , cochons de la dimensions d’une Scamorza
ASPECT EXTERNE, couleur caramélisée, peau lisse, brillante et homogène, de moyenne consistance.
ASPECT INTERNE, la pâte est de couleur crème, avec une structure fibreuse et une consistance molle. A la coupe, elle est uniforme et homogène.
ODEUR, intense de fumé.
SAVEURS, goûteux, légèrement salé. Puissant avec le fumage.
- Food pairings:
Cold with tomatoes, green salad, any vegetable. Warm: oven, microwave, pan.
- Wine pairings:
Very tannic red wine.
Code produit
Disponibilité
Unit of measurement
Kilo
Package Type
Styrofoam box
Weight per piece
5 kg
Pieces per box
10 pairs
Storage conditions
Refrigerate from 0°C to +4°C
Transportation
Refrigerate from 0°C to +4°C
Product life in sealed package
20 days
Minimum order quantity
1 box
Valori nutrizionali medi
per 100 gr di prodotto
Etichettatura Ambientale
Verifica le disposizioni del tuo comune.