Nero siciliano secondo sale
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Nero Siciliano Secondo Sale

The "Nero Siciliano" is a cooked cheese, white or straw-colored, with limited holes or compact. Who wanted to distinguish immediately its own cheese for the particular outside appearance, besides its inside features, put on the surface some ground black pepper and spread it on the rind, through a manual massage together with extra virgin oil.

  • Kg 1,530
  • Kg 1,460
  • Kg 1,73
€27.54 (tax incl.) (€18.00 Kg) €26.48 (tax excl.)
Tax included
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Who wanted to distinguish immediately its own cheese for the particular outside appearance, besides its inside features, put on the surface some ground black pepper and spread it on the rind, through a manual massage together with extra virgin oil. To these reasons is due the birth of the "Nero di Sicilia", an half-seasoned pecorino (with a 4 months seasoning), with a fine, wrinkled rind and a straw-yellow, lightly amber-coloured, compact, soft and rather crumbly dough. The above described procedure makes this product very pleasant, due to the complexity of its mildness, because, as it's used to say in Sicily, it's also able to preserve all its "male features", typical of the marked pecorino flavour.

INGREDIENTS: pasteurized sheep's milk from Italy, ferments, rennet, salt, ground black pepper, oil. External capping with oil and ground black pepper.

Store at + 2/+ 4 ° C

MAY CONTAIN TRACES OF NUTS

Raw material
Latte Ovino
Pasta
surplice
Seasoning
Ingredients
Smells and flavors
Crust
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