Producer: Caseificio Il Cavalcatore, Assoro, Sicily
Cheese type: Cut cheese ewe's milk
Appearance: wrinkly rind - saffron-yellow interior
Aroma: saffron - strong floral scents
Flavour: harmonic - sheeps's milk - complex aftertaste
Consistency: rubbery - crumbly
Maturation: 2 months in the refining cell
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr...
The making of Schüttelbrot is inextricably entwined with the history of South Tyrol. This rustic family recipe has been handed down generation to generation. Our 'Bauern Schüttelbrot' is made with light rye flour and carefully improved with caraway and fennel - 100% natural crunching fun, of course.
BERNARDI bacon - the time to the maturity is esteemed to us
the meat of the swine cheek is salted, peppered, lightly cold-smoked and put to mature into special premises. Perfect if cut thin, to cubes, as ingredient characterised for varied preparations of juices and condiments (carbonara, strained eggs, beans...)
Pork belly - the time to the maturity is esteemed to us