Provoleta Done Properly

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Why Serious Argentine Restaurants Choose Auricchio Provolone from Casa Argentina

Casa Argentina has over 25 years’ experience supplying the UK food industry, particularly Argentine steakhouses and professional caterers.

Multi Award Winners at the 2025 Great Taste Awards with The Guild of Fine Food

National Best Customer Service 2025 at the National Entrepreneur Awards

Rated Excellent on Trustpilot with thousands of 5 star reviews including Google

Recognised at the House of Commons in November 2025 for Outstanding Customer Service

Google Top Quality Store badge holder for Exceptional Customer Experience in the UK

And because we know our Provolone works on the grill, we offer a 100 percent money back guarantee on your first purchase. No questions asked.

If it does not perform, we refund you.

That is how confident we are.

How Provoleta Became a Staple of the Argentine BBQ

Provolone originated in Italy. When Italian immigrants arrived in Argentina in the late 19th century, they brought their cheese making traditions with them.

Argentines did what Argentines do best.

They put it on the parrilla.

And Provoleta was born.

A thick slice of Provolone Dolce placed directly on the grill until it forms a golden crust on the outside while remaining molten and elastic inside. Finished simply with oregano and olive oil.

In a serious parrilla, provoleta is not just a starter.

It sets the tone before the meat arrives.

But here is the issue.

Not all provolone is designed for direct fire cooking.

Why Your Provoleta Is Melting Too Fast or Becoming Oily

Across the UK, restaurant owners and buyers tell us the same frustrations:

The cheese melts before it forms a crust

It releases oil and floods the plate

There is no proper stretch

It spreads and collapses

The quality changes batch to batch

Supply becomes unreliable

Most cheaper provolone available through secondary suppliers or cash and carries is produced primarily for slicing, not grilling.

When placed on a parrilla, these cheeses often:

Contain inconsistent moisture

Have unstable fat binding

Lack proper ageing for direct heat

Collapse before caramelisation

The result is simple.

Instead of a structured, golden provoleta, you get a soft puddle.

And your customers notice immediately.

The Pricing Question: £13.95 vs £11.55 Per Kilo

Let’s address the elephant in the room.

Our Auricchio Provolone Dolce Salami is £13.95/kg

Some suppliers sell provolone at £11.55/kg

On paper, that looks like a saving of £2.40/kg

A 200g portion costs approximately:

£2.79 with our cheese

£2.31 with cheaper alternatives

The difference per plate is around 48 pence.

If you sell provoleta at £10 to £12 per portion, is 48 pence worth compromising performance, crust, texture and presentation?

Serious restaurants understand something important.

Customers return for experience, not for the cheapest ingredient cost.

Why We Work Directly with Auricchio

Auricchio has been producing Provolone since 1877.

We have worked closely with Auricchio since 2015 as direct importers into the UK.

We supply:

Provolone Dolce Salami 6kg logs

1kg wedges

200g pre cut discs vacuum packed on aluminium trays, ready for grill service

We maintain strict chilled chain integrity from import to delivery.

We hold dedicated stock specifically for Argentine restaurants and caterers.

We provide provenance documentation.

We ensure consistent year round supply.

No seasonal shortages.
No surprise out of stocks during peak BBQ season.

How to Cook Provoleta Properly on a Parrilla

For those searching:

¿Cómo cocinar provoleta a la parrilla?

Here is the professional method.

If your cheese collapses instantly and spreads across the grill, the problem is not your technique. It is the structural integrity of the provolone.

Back in 1999, when I was in charge of the first Argentine Steakhouse to open its doors in the UK, I had to master this properly.

Provoleta was not optional. It had to perform, every single service.

That is when I refined a technique rooted in cheesemaking known as affinage, or controlled surface maturation.

By allowing the provolone to stabilise and develop a natural protective skin before grilling, you create the conditions for structure, crust and elasticity.

This is not theory. This is service-tested technique.

And I will personally help you and your team implement this process in your restaurant.

Click HERE if you wish to learn the AFFINAGE TECHNIQUE for BBQ Provolone

Auricchio Provolone Dolce Salami is designed to hold its shape long enough to form that golden crust before softening internally, if you follow the relevant steps.

That is what authentic provoleta requires.

We Will Come and Grill It With You

There is something else that separates us from every other provolone supplier in the UK.

If you are unsure whether our Auricchio Provolone will outperform your current supplier, I will personally come to your restaurant.

I will bring the Provolone myself.

We will place it on your grill.

On your parrilla.
With your team.
Under your service conditions.

And we will cook it together.

When the crust forms.
When the stretch holds.
When the structure remains intact and the oil does not flood the plate.

You will see the difference immediately.

No brochures.
No samples left at the door.
No sales pitch.

Just fire, cheese and results.

Because if we are going to claim this is the best Provolone for Provoleta in the UK, we should be willing to stand next to your grill and prove it.

Supply Reliability Matters More Than You Think

Another common frustration we hear:

“Supplier ran out.”
“Lead time changed.”
“Thickness inconsistent.”

At Casa Argentina:

MOQ is 1 case

2 logs per case

Approximately 5.5kg to 6kg net weight each

Priced at £13.95 per kilo

We designed this for operational predictability.

Serious restaurants cannot gamble with core menu items.

Our Guarantee to Serious Restaurants

We remove the risk entirely.

If our Auricchio Provolone does not deliver the crust, stretch and structure we promise on your first order, we refund you 100 percent.

No forms.
No arguments.
No small print.

And if you want proof before committing, we will come and grill it with you.

Because serious restaurants deserve serious suppliers.

Is This For Every Restaurant?

No

This is not for businesses looking for the lowest price per kilo.

It is for owners and buyers who:

Care about reputation

Value consistency

Understand experience drives profit

Think long term

Serious does not mean expensive.

Serious means you care more about your customers than shaving a few pence off a plate.

Final Question

If you are currently buying provolone elsewhere and experiencing:

Oiliness

Lack of crust

Inconsistent quality

Supply issues

Why not compare?

Order one case.
Grill it side by side.
Let the parrilla decide.

Because properly made provoleta is not just a starter.

It is identity.

And serious Argentine restaurants do not compromise on identity.

Trade enquiry: If you would like case pricing, availability, or to book a live grill test at your restaurant, contact Casa Argentina and we will take care of you.