The buffalo since ancient times has been defined as a triple-attitude breed, because it is used for the production of milk, meat and to support the work of man in the fields.
It is in fact a very robust animal, able to withstand the most intense work. Slaughtered after two years of age, buffalo meat has a greater hardness than beef, which, raised exclusively for food use, is slaughtered much younger and is more tender and juicy. The buffaloes, instead, are exploited until adulthood for the production of milk from which delicious cheeses such as the delicious mozzarella are obtained.
The interesting nutritional properties of buffalo meat
Since the post-war period, thanks to the technological development in the agricultural field, the buffalo meat has begun to be re-evaluated also for its nutritional and organoleptic characteristics: is in fact among the leaner and lighter meat and animals killed within 24 months have a soft and succulent fiber. Buffalo meat also has ahigh presence of iron</s
The buffalo mortadella: the authentic goodness Salumi Caputo
In the linea U Vecchiu Artigianu ri Nebrodi are collected all the typical preparations of Sicilian delicatessen, processed as once according to the ancient techniques of the country tradition.
Among these excellent salami stands the Sicilian buffalo mortadella, an artisanal delicacy that conquers at the first taste.
Produced withvaluable lean buffalo meat, is enriched by a small percentage of 100% Italian pork meat that allows you to enhance the flavor.
This is the ideal choice for amaze with an intense and delicate taste at the same time.