The pastures of Poro Mount are particularly rich of aromatic and fragrant essences and for a long time the pecorinos produced in this zone have enjoyed of good fame. To the pasteurized milk we add lamb rennet and it allows to coagulate for about 30/35 minutes. Than we perfoms a filbert breakup and it is set the curd  in the special dice. The salting is performed to dry. The maturation  happens in 15-30 days in local  with temperatures  of 10-14°C and damp 80-90%: His Pasta is fresh, tender, compact and elastic of extending white color to the pale yellow one.       Kg 1.100 - Vacuum Packanging

Ingredients: pasteurized milk (ovine) -salt - rennet - Matured: 1 month - Conservation: Frigo + 4C° (3 months) - NATURAL PRODUCT