‘Pecorino del Monte Poro’ is made using raw whole sheep’s milk from two milking sessions (the morning of the cheesemaking and the evening before) from free-range sheep that are only penned at night. The sheep’s diet is made up of plant species native to the Monte Poro area. These are foraged fresh in the summer and consumed as hay in the winter. Find more on Consorzio per la tutela del Pecorino del Monte Poro
|Energy Value||KJ kcal||1753 422|
|Total FatSatured fats||g g||33,72 18,50|
|CarbohydrateSugar||g g||2,20 0,35|
The sheep are reared and ‘Pecorino del Monte Poro’ is made and matured solely within the area comprising the following municipalities, all of which are part of the Monte Poro district in the Vibo Valentia province: Joppolo, Spilinga, Zungri, Rombiolo, Nicotera, Limbadi, Zaccanopoli, Drapia, Filandari, Briatico, Ricadi, Maierato, Mileto, San Calogero, Parghelia, Pizzo, Stefanaconi, Filogaso, Tropea, San Costantino Calabro, San Gregorio d’Ippona, Sant’Onofrio, Vibo Valentia, Zambrone, Cessaniti, Ionadi and Francica.