fShare

Tweet

This pecorino is made on the eastern slope of Gran Sasso and owes its uniqueness to the use of pork rennet, wich gives the product its typical aroma and taste. The use of this rennet has very ancient origin and even today farmhouse processing is undertaken with the same care as in the past, and its manufacture is exclusively a woman's prerogative, jealously guarded and passed down from generation to generation.

Raw whole milk is required fo a single milking of animal pasturingon the Gran Sasso meadows. The semi-cooked body is compact with a slight scattering of eyes.

The maturing stage is very interesting, as it takes place inside old wooden troughs used only for that purpose. During this period (4-6 mounths), the surface of the cheese is patiently brushed by hand with a mixture of extra virgin olive oil and vinegar.

This process, whose frequency is dictated by sheer experience, prevents the formation of moulds and cracks.