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Cave-aged Pecorino
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- Shipped from Italy
- No duties, no customs fees
- Tracked to your door
See how it travels from Italy
- Packed in ItalyAt our warehouse in Emilia
- Flown to the USBy air, tracked all the way
- Handled by usCustoms and duties on us
- At your doorNothing more to pay
We import your order directly from Italy. Customs, duties and paperwork are all on us, so you just enjoy the food. What you pay at checkout is all you pay.
- Shipped from Italy
- No duties, no customs fees
- Tracked to your door
See how it travels from Italy
- Packed in ItalyAt our warehouse in Emilia
- Flown to the USBy air, tracked all the way
- Handled by usCustoms and duties on us
- At your doorNothing more to pay
We import your order directly from Italy. Customs, duties and paperwork are all on us, so you just enjoy the food. What you pay at checkout is all you pay.
- Ships from our US warehouse
- Import duties included
- Tracked to your door
How it works
These cured meats ship from our US warehouse. Anything you order from Italy travels by air in a separate package, with customs and duties all on us. What you pay at checkout is all you pay.
- Ships in separate packages from Italy and our US warehouse
- Import duties included
- Tracked to your door
How it works
The cured meats in this kit ship from our US warehouse. Everything else comes directly from Italy by air in a separate package, with customs and duties all on us. What you pay at checkout is all you pay.
- Import duties included
- Tracked to your door
How it works
Customs, duties and paperwork are all on us, so you just enjoy the food. What you pay at checkout is all you pay.
About this product
-
Caves and caverns are the guardians of the world's memory: it is there that we discovered the first cave paintings and traces of Earth's past. Over time, they have taken on deep meanings and hosted the characters of the fairy tales we listened to as children.
Perhaps that's why we tend to imagine them as places of enchantment, and our Cave-aged Pecorino confirms it, as its taste is truly magical.
Aged in a cave carved into volcanic tuff for 60 to 90 days, its unique flavor pairs delightfully with both fresh and dried fruits, as well as with charcuterie boards. Try it simply on a slice of bread, preferably lightly toasted. -
Nutrition Information per 100 g
Energy 1904 kJ
459 kcalFat 38 g Of Which Saturates 27 g Carbohydrate 0,7 g Of Which Sugars 0,5 g Protein 29 g Salt 1,9 g
-
Ingredients: Pasteurized sheep's MILK, salt, rennet, starter culture.
Treated on the surface with preservative E235, linseed oil, and grapeseed oil.
Non-edible rind
Keep refrigerated between 2°/8°C - 35º/46 °F
- Country of origin
- Italy
- Region
- Toscana
- Net weight / size
- 3.31 lb / 1.5 kg
- Aged 60 to 90 days in a cave carved into volcanic tuff
- Made from pasteurized sheep's milk
- Contains rennet and starter culture
- Rind is non-edible, treated with preservative E235, linseed oil, and grapeseed oil
Ingredients
- Ingredients
- Pasteurized sheep's MILK, salt, rennet, starter culture. Treated on the surface with preservative E235, linseed oil, and grapeseed oil. Non-edible rind
- Allergens
- MILK
Nutrition information
| Energy (kcal) | 459 kcal |
|---|---|
| Energy (kJ) | 1904 kJ |
| Fat | 38 g |
| Saturated fat | 27 g |
| Carbohydrate | 0.7 g |
| Sugars | 0.5 g |
| Protein | 29 g |
| Salt | 1.9 g |
Values per 100 g, as declared on the European label. This is not an FDA Nutrition Facts panel.
How to keep it
- Storage
- Keep refrigerated between 2°/8°C - 35º/46 °F.
- How to use it
- Serve on a slice of bread, preferably lightly toasted. Pair with fresh or dried fruit and a charcuterie board.
- Pairs well with
- Fresh fruit, dried fruit, charcuterie boards
More about this product
- How it is made
- cave aged
- Availability
- Year-round
Questions people ask
Is it made from raw milk?
No, the description states it is made from pasteurized sheep's milk.
Can I eat the rind?
No, the description says the rind is non-edible.
How should I store it?
Keep refrigerated between 2°/8°C - 35º/46°F, as stated in the description.
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