Pecorino di Farindola is a cheese made from raw sheep’s milk and pork rennet. for the first six months the crust is treated with an emulsion of oil e.v.o. and vinegar that prevents cracking and breakage molds. The production area is the piedmont area of the eastern Gran Sasso between the provinces of Pescara and part of Teramo. The Pecorino di farindola is the result of a manual preparation, of a feminine knowledge and of the absolute authenticity of the territory, giving lost flavors.
Characterized by strong scents of forage and milky essences with a very intense aromatic persistence as it matures, it takes on a spicy taste given by its particular pork rennet.
Province of Pescara: Farindola, Penne, Montebello di Bertona, Villa Celiera, Carpineto della Nora and Civitella Casanova.
Province of Teramo: Arsita, Bisenti and Castelli