Taste / consistency: Tasty cut-cheese with typical aroma
Punching: small punching
Surface: "brevibacterium linens"
Colour: Orange-yellow to brownishly
Ingredients: Pasteurised cow's milk (full-cream milk, skimmed milk), cultures, salt, rennet
Ripening period: Ideal ripening period approx. 5 weeks
An all-natural salame, without adding additives, antioxidants and gluten derivatives.
Rubatà with Taggiasca olives 200 gr. - Mario Fongo
RubatÃ with rosemary 200 gr. - Mario Fongo
For intestinal colics, sensibility to changes in the weather, in case of headaches, insomnia, rheumatics and gout nervous problems, varicose vein, lack of blood.
Cut cheese bovine raw milk, Appearance: wrapped in hay, Aroma: hay, Flavour: full - well - rounded flavour, Consistency: rubbery - crumbly, Maturation: 5-12 months in barrique