The product
Pecorino Primosale al Peperoncino
Young pecorino cheese with chilli flakes
Code:
31707
Country of origin:
Italy - Sicily
Type of Milk:
Sheep's milk
Weight:
2,5 kg approx
Minimum order:
1/4
| Description | Sicilian pasteurised sheep's milk pecorino, young and flavoured with chilli flakes |
|---|---|
| Appearance | The paste is elastic and may have small eyes as well as an evident presence of chilli; the paste is a pale straw-yellow colour |
| Taste | The flavour is sweet and persistent, with no animal notes or excesses of savouriness. The aroma of chilli pepper is evident but not at all intrusive |
| Maturing | At least 3 - 5 days from packaging |
| Curiosity | The company was founded by the father in 2000 with the aim of valorising Sicilian sheep's milk (initially they only processed organic milk) and has and has gradually grown into today's modern and well-organised structure. Every day they collect with 3 vehicles about 200q of milk in three provinces (Palermo, Trapani and Agrigento) within a radius of 65 km from the dairy. They visit around 80 breeders located in mountainous areas that are not always mountainous areas that are not always easy to reach; they are small farmers with herds of up to 200 head each, which require collection rounds that sometimes take the whole day. the whole day. |
| Our selection | Sicily is one of the homelands of Pecorino in Italy and there we travelled to meet a new sheep's cheese producer. The Caseificio Biopek is located in Gibellina Nuova, inland from Trapani, and is run by brothers Pietro and Andrea Messina. A genuine story that has its roots in a small artisanal workshop where sheep's milk cheeses purchased from local producers were matured and packaged. Since 2000 - with the entry second generation of the family - the new production plant was built and in 2019 the latest extension with a production area of production area of 3000 square metres. Biopek selects and assists the best farms, optimises daily collection with its own tankers and processes daily the milk that arrives at the farm |
| Suggestions | Suitable for horizontal tasting together with other Biopek cheeses, excellent on its own or in combination with mustard Macedonia dell'Orto |
| Ingredients | Pasteurized sheep's MILK, chilli 0,5%, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Nuts and products thereof |
| Weight | 2,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated below +4°C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1693 kJ / 407 kcal Fat: 31 g of which saturates: 20 g Carbohydrate: 3 g of which sugars: 0,6 g Protein: 29 g Salt: 1,9 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 hinterland of Trapani, Sicily, one of the homelands of sheep's milk cheese: the company
exclusively processes Sicilian sheep's milk.
Biopek tells the story of the Messina family, a genuine story that has its roots in a small workshop run by Giuseppe Messina where sheep's milk
cheeses purchased from local producers were matured and packaged. In 2000, his sons Pietro and Andrea joined the company, and the new
production plant was built, further expanded in 2019.
Every day, three proprietary vehicles collect 200 quintals of milk between the provinces of Trapani, Palermo and Agrigento in a radius of about 70
km from the dairy. The deliverers are 80 small farmers located in mountainous and inaccessible areas, who raise flocks of up to 200 sheep. Given
the rural nature of so many breeders, the milk collected is pasteurised and cleaned by centrifugation and then processed in two multi-purpose vats to
make a wide range of pecorino cheeses: from primo sale to ricotta, from "canestrati" to refined.
All cheeses are salted in brine, in a room adjacent to the cheese factory, for different periods of time depending on the cheese size. Then, the
maturing process takes place in different cells for the primo sale cheeses, which become ready in about ten days, and in a cell in the historical part
of the dairy for the semi-mature and mature cheeses. The latter fully express the Sicilian identity of the sheep's milk cheese, so much so that the
brand name designed for these references is I Siciliani'
From the same producer
