From the milk of the best Italian pastures and our Calabrian charcuterie art comes the stuffed provola, in a single bite you can delight your palate with Calabrian provola and artisanal pork sausage! Ideal for preparing your appetizers that recall Calabrian specialties like soppressata and sausage, but also to savor on a slice of warm bread that blends with the provola in a mix of flavors that evokes the essence of nature and good food. Fun fact: the name "caciocavallo dell'emigrante" (emigrant's caciocavallo) originated during the Prohibition era, when the introduction of meats and sausages was banned in America. To bypass customs barriers, they invented the insertion of soppressata and cured meats inside the provola forms, which, once past customs checks, were obviously consumed together. In dialect, it is called "suppressata ammucciata," precisely to indicate the act of hiding the soppressata inside the provola.