Pecorino of Farindola is now one of the rarest Italian cheeses, certainly the only one still produced with rennet pork, feature truly unique and ancient. The production area includes few municipalities located in the mountains of Abruzzo, between the provinces of Pescara and Teramo, in the heart of the National Park of Gran Sasso and Monti della Laga. More than dairies, this product can really talk about home adaptations, where the man is dedicated to sheep turnaria and the woman to dairy production. To confirm this, all forms on the label also shows the name of the woman who produced that single cheese. Truly a piece of history preserved !!!

This high-quality cheese comes with compact paste but that gives feelings almost "creamy" in the mouth even after long aging, due to the peculiar characteristic type of rennet used. The aroma is intense, very original, ranging from herbal notes to other decidedly animals. In summary ... an experience not to be missed!

Valori Nutrizionali medi / Nutrition Facts per 100 g di prodotto: Valore energetico / Energy 1760 kj – 420 kcal Grassi / Fat 35 g (di cui acidi grassi saturi / of which saturates 20,5 g) Carboidrati / Carbohydrate 0,4 g (di cui zuccheri / of which sugars 0,1 g) Proteine / Protein 27 g Sale 1,5 g – Origine del Latte: Italia - Riferimento produttore: Daniele D’Agostino – Penne (PE) - Italia-

Alcune informazioni (es. lotto, eventuale data di scadenza o altro indipendentemente da noi), potrebbero differire rispetto a quanto evidenziato sul sito; in caso di dubbi non esitate a contattarci via mail. Verificate sempre quanto riportato in etichetta sul prodotto prima di consumarlo.

Conservare in frigorifero - Formaggio duro, con crosta NON edibile.