Cacioemigrante isn't just a cheese, but a tale of ingenuity and nostalgia. Born after World War II, this product was born out of necessity: to circumvent the strict customs controls that prohibited the export of cured meats overseas, our ancestors hid the heart of tradition—the soppressata—inside the caciocavallo.
 Made using the classic stretched-curd process, Cacioemigrante holds within it the soul of pork butchering excellence. A perfect contrast between the milky sweetness of the cheese and the bold savory flavor of the cured meat, preserved intact in our production as a tribute to the history and resilience of our land.


 1. The Perfect Cut
 To appreciate the contrast in appearance and flavor, it should be cut into round slices about 1 cm thick. This way, each bite ensures the perfect balance between the stretched curd exterior and the cured meat core.
 Chef's tip: Serve at room temperature. Remove the cheese from the refrigerator at least 30-60 minutes before serving to allow the fat in the soppressata to soften and release its full aroma.
 2. Food Pairings

 
 Bread: Serve with homemade, naturally leavened bread (such as Altamura or rye bread) or warmed taralli. The crunchiness of the bread enhances the softness of the caciocavallo.
 
 Jams and Honeys: To counteract the spicy or piquant notes of soppressata, try a drizzle of chestnut honey (slightly bitter) or fig jam. If you like strong flavors, Tropea red onion mustard also pairs divinely.
 
 In oil: It goes well with filleted aubergines or cruschi peppers, which recall southern tradition.

 3. In the Kitchen (The "Stringing" Experience)
 Although excellent on its own, Cacioemigrante can be slightly heated:

 
 On the grill: Pass a thick slice over the hot grill for a few seconds per side. The cheese will begin to melt, and the fat from the soppressata will become glossy and fragrant.
 
 Gourmet Bruschetta: Place a thin slice on a warm, freshly baked crust of bread until it begins to melt slightly.

 4. What to drink?
 Cacioemigrante requires wines with a good structure or a marked acidity to cleanse the palate from fattiness:

 

  

   
 Type of drink
   
 Suggestion
  
  

   
 Red wine
   
 A full-bodied southern red, such as an Aglianico, a Cirò or a Primitivo.
  
  

   
 White wine
   
 A structured and savoury white like a Greco di Tufo or a Fiano.
  
  

   
 Craft Beer
   
 An amber beer or an IPA that contrasts well with the saltiness of the cured meat.