Emigrant Cheese Egg

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Tags: pasqua

Emigrant Caciocavallo Egg: Caciocavallo is a stretched curd cheese obtained from the processing of Italian cow's milk, stuffed with soppressata from Vallo di Diano.

The name "Emigrante" associated with this type of cheese was born towards the beginning of the 20th century, in the years in which the migratory phenomenon towards America was widespread in our territories. Our fellow villagers, in order to prune with them the typical cured meats of our territory, used to hide them inside the caciocavalli to evade customs controls since the importation of cured meats was prohibited.


Cacio: milk, salt, rennet and lactic ferments.

20% Aged Soppressata: Pork, Salt, Sugars (Dextrose and Sucrose); Flavors, Spices Antioxidants: Sodium Ascorbate (E301)

Preservatives: Sodium Nitrite (E250), Potassium Nitrate (E252)

Weight: 1500 g

Origin of milk: Italy

Name: Emigrant Cheese Egg

Produced and packaged by:
Dairy S. Antonio di Paventa Giovanni & C.
Via S. Andrea, 24 - 84046 Sala Consilina (SA)

Product type: Stretched curd cheese stuffed with soppressata

Average nutritional values ​​(per 100g of product):

Energy: 1.144 Kj
Kcal 345
Fats 24 g, of which saturated 16 g
Carbohydrates 0.1 g of which sugars 0.1 g
Protein 33 g, Salt 1.2 mg

Conservation methods: Vacuum-packed product, do not pierce the package.
Store at 10 - 15 ° C

Shelf-life: 3 months from production

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