Sheep’s cheese with a cure of five months and injected with the authentic original pesto of Italian Tuscany, whose ingredients include Genoese Basil DO, Parmesan Reggiano DO cheese cured 30 months, Pecorino Romano DO cheese and Italian olive oil, in addition to the characteristic pine nuts.
The injection technique allows you to start tasting by detecting separately the characteristic flavours of Spanish cured sheep’s cheese on the one hand and Italian pesto on the other, and enjoy a gradual mixture of flavours.
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Once pressed and bandaged, the truckles are left in stores for several months, until they reach optimum maturity. From an amazing artisan smokehouse where the process is performed with a huge...
Sheep’s cheese with a cure of five months and injected with the authentic original pesto of Italian Tuscany, whose ingredients include Genoese Basil DO, Parmesan Reggiano DO cheese cured 30 months, Pecorino Romano DO cheese and Italian olive oil, in addition to the characteristic pine nuts.
