The aged pecorino in tuff cave from Azienda Pratini has a unique process: they use only sheep milk for their forms, which are then left to rest before being transferred to the tuff caves to complete the aging process, which lasts over 3 months. The ancient aging technique in caves was used in the past to control temperature and preservation of products and continues to be the most suitable for naturally maturing dairy products. In the tuff cave, in fact, perfect microclimates develop to give sheep milk a unique taste and characteristics that are impossible to replicate elsewhere. Available for sale per hectogram, minimum 100g.
Price VAT included
The aged pecorino in tuff cave from Azienda Pratini has a unique process: they use only sheep milk for their forms, which are then left to rest before being transferred to the tuff caves to complete the aging process, which lasts over 3 months. The ancient aging technique in caves was used in the past to control temperature and preservation of products and continues to be the most suitable for naturally maturing dairy products. In the tuff cave, in fact, perfect microclimates develop to give sheep milk a unique taste and characteristics that are impossible to replicate elsewhere. Available for sale per hectogram, minimum 100g.
| Energy (kcal) | 278 |
| Carbohydrates (g) | 0.7 |
| of which Sugars (g) | 0.7 |
| Fat (g) | 19 |
| of which Saturates (g) | 12 |
| Protein (g) | 26 |
| Sale (g) | 1.1 |
