Semi-seasoned smoked pecorino
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.
As for the smoked part after a few days of rest, the caciotte are introduced in a special cabinet suitable for smoking and is left for a period ranging from 1 to 6 hours, depending on the size of the form, in contact with the smoke obtained from the combustion of olive wood and fig.