Pecorino obtained from the transformation of raw milk freshly milked, is processed according to ancient and traditional methods while maintaining its compactness, fragrance and sweetness.
It is obtained by maturing for 6/8 months in which it undergoes a transformation through the enzymes that make it the Sicilian pecorino par excellence, it is externally cured with black pepper, which gives it its scent and taste, making it soft and palatable. delicate with every bite.
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|Origine del latte||Sheep raised in local pastures, free of chemical fertilizers and herbicides.|