The product
Pecorino Primizio Pepato
Semi-aged pecorino cheese with whole peppercorns
Code:
31706
Country of origin:
Italy - Sicily
Type of Milk:
Sheep's milk
Weight:
13 kg approx
Minimum order:
1/4
| Description | Pecorino made from 100% pasteurised Sicilian sheep's milk, with the presence of peppercorns and matured for about 4 months |
|---|---|
| Appearance | The paste is straw-yellow in color with a sweet aroma, featuring the presence of pepper inside |
| Taste | The flavour is sweet and persistent, with no animal notes or excesses of savouriness. Very pleasant Mediterranean scrub notes and the aromatic touch of black pepper |
| Maturing | At least 90 days |
| Curiosity | The business was founded by the father in 2000 with the aim of enhancing the value of Sicilian sheep's milk (initially, they worked exclusively with organic milk), and it has gradually grown into the modern and well-organized facility it is today. Every day, they collect around 20,000 litres of milk with three vehicles from three provinces (Palermo, Trapani, and Agrigento) within a 65 km radius of the dairy. They visit about 80 farmers located in mountainous areas that are not always easy to reach; these are small farmers with flocks of up to 200 sheep each, requiring collection rounds that sometimes take the entire day |
| Our selection | Sicily is one of the homelands of Pecorino in Italy, and we traveled there to meet a new producer of sheep's milk cheese. The Biopek Dairy is located in Gibellina Nuova, in the hinterland of Trapani, and is managed by the Messina brothers, Pietro and Andrea. This genuine story has its roots in a small artisanal workshop where Pecorino cheeses, purchased from local producers, were aged and packaged. Since 2000, with the arrival of the second generation of the family, a new production facility was established, and in 2019 the latest expansion brought the production area to 3,000 square meters. Biopek selects and supports the best farms, optimizes daily milk collection with its own tank trucks, and processes the milk that arrives at the facility each day |
| Suggestions | Recommended for a horizontal tasting alongside other cheeses from the Biopek company, excellent on its own or paired with Macedonia dell'Orto mustard preserves |
| Ingredients | Pasteurized sheep's MILK, pepper 0,9%, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs |
| Weight | 13 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (unpacked products) | Store at a maximum temperature of +4 °C |
| Storage Conditions (packaged products) | Keep refrigerated below +4°C |
| Instructions for use | Remove the crust before consumption.To be sold after fractionation. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1947 kJ / 456 kcal Fat: 34 g of which saturates: 22 g Carbohydrate: 1,8 g of which sugars: 0,4 g Protein: 29 g Salt: 3,1 g Typical value per 100 g |
The producer
Biopek - Gibellina (TP) - Sicily
Why we chose them
Caseificio Biopek is located in Gibellina Nuova in the province of Trapani, Sicily, one of the homelands of pecorino cheese: the company
exclusively
processes Sicilian sheep's milk.
Biopek was founded in 2000 by Giuseppe Messina, who wanted to offer his customers high-quality pecorino cheese. Giuseppe used to sell local
pecorino cheese on the mainland, but the quality was always very inconsistent. He therefore decided to set up his own dairy so that he could
control
the quality of the products! Now, his sons Andrea and Pietro run the dairy, which is spotlessly clean and extremely well organised, and produce
pecorino cheese using only Sicilian milk, collected within a 70 km radius of the farm from 50 small producers (with an average of 250-300 head of
sheep
each). In Sicily, sheep are raised on pasture during the winter and only return to the barn for milking (done by hand). In the summer, however, they
are dried off. The best quality milk is produced until spring. Interesting fact: Biopek processes half of the milk it transforms throughout the year from
March to May. The milk is filtered and centrifuged to remove impurities and then pasteurised. Production begins at 7 a.m. and the rest is told by the
products:
the Sicilian identity of the pecorino cheeses is clear, so much so that the brand name chosen for these products is I Siciliani
From the same producer
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