Pecorino di Farindola

Produced on the eastern side of the Gran Sasso and Monti della Laga National Park, this cheese owes its uniqueness to the use of pork rennet, which gives it its typical aromas.
The use of this rennet has ancient origins: its preparation is the exclusive prerogative of women and is jealously passed down from generation to generation.
The seasoning process is unique and takes place inside old wooden cupboards used exclusively for this purpose.
During this period, which varies from 3 to 6 months, the surface of the cheese is patiently and periodically greased with a mixture of extra-virgin olive oil and vinegar.
This treatment serves to prevent the formation of mold and cracks.

Traditionally, Pecorino di Farindola was produced exclusively by the women of the village.