Fresh Pecorino with Black Pepper for Sale Online

FRESH PECORINO WITH BLACK PEPPER

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13,00€

Fresh Pecorino with Black Pepper (0.5 Kg)

An authentic and bold flavor that celebrates Sicilian tradition.

Our fresh pecorino with black pepper is an artisanal Sicilian cheese made from pasteurized sheep’s milk, with the addition of whole black peppercorns to enhance its taste and give it a lively, aromatic character. Its compact paste with visible eyes is enclosed in a rough straw-colored rind (not edible).

The cheese is made following traditional methods, with black pepper added during coagulation, perfectly integrating into the cheese to give it a fruity and bold flavor with persistent spicy notes.

Ideal for:

✔️ Rustic aperitifs and mixed cheese boards
✔️ Pairings with full-bodied red wines
✔️ Grated over first courses to add a spicy touch
✔️ Gourmet gifts and holiday gift baskets

Discover the intensity of our fresh pecorino with black pepper: an artisanal Sicilian excellence with a bold and enveloping flavor.

Category:

Description

Sicilian Fresh Pecorino with Black Pepper for Sale Online

Our fresh pecorino with black pepper is available in a 500g vacuum-sealed package. We ship it directly to your home, preserving its freshness and flavor.

TECHNICAL DATA SHEET

PRODUCT IDENTIFICATION

TYPE AND PRODUCT IDENTIFICATION
Pecorino cheese

EC STAMP
IT/19 – 814 CE

COMPANY
Società Agricola Palmì S.S.

PRODUCTION UNIT ADDRESS
Via Curtatone n°1 – 97010 Giarratana (RG)

PRODUCT NAME
Fresh Pecorino

PRODUCT COMPOSITION

INGREDIENTS
Whole pasteurized sheep’s milk, salt, natural rennet in paste, lactic ferments, black pepper.

ALLERGENS CONTAINED
Milk and milk proteins

PRODUCT DESCRIPTION
Fresh pecorino seasoned with black pepper.

Cylindrical shape, with flat faces.

PASTE APPEARANCE
Compact.

EYES (HOLES)
Visible.

RIND
Rough surface, straw-white color. Not edible.

SMELL
Characteristic floral aroma.

TASTE
Fruity and bold.

PRODUCTION DATA

PROCESSING
Milk processing in a vat, cooling, addition of ferments and rennet, coagulation, curd cutting, stirring and salting, addition of black pepper (1 g / 0.5 Kg), extraction and placing into molds, storage in a cold room.

AGING
The obtained cheese is dried for 3 days in a cold room and subsequently immersed in brine (according to size: 6 hours per Kg).

STORAGE AND TRANSPORT

STORAGE CONDITIONS
Between 2°C and 4°C

TRANSPORT CONDITIONS
Between 4°C and 7°C

MINIMUM SHELF LIFE
150 days from the date of production

WEIGHT
0.5 Kg

SALES UNIT
1 x 0.5 Kg

PACKAGING AND WRAPPING
Packaged in vacuum-sealed food-grade bags

MILK ORIGIN
Italy

MICROBIOLOGICAL CHARACTERISTICS
Compliant with EC Reg. 1441/2007

AVERAGE NUTRITIONAL VALUES PER 100 GR

ENERGY
1527 KJ – 368 Kcal

FATS
30 g

of which SATURATED FATTY ACIDS
21 g

CARBOHYDRATES
2.5 g

of which SUGARS
2.5 g

PROTEINS
22 g

SALT
1.3 g

EAN CODE

Additional information

Weight 500 g

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