Technical characteristics
Sheep's milk, cow's milk (may contain traces of goat's milk) whole, raw
Caglio: in lamb paste produced in the same company
Workmanship: handcrafted
Pasta: pressed tender, semi-cooked
Salting: dry
Production: Entire year
Average weight per wheel: variable from 1 to 6 kg
Shape: cylindrical with flat faces
Thickness of the heel: variable from 10 to 22 cm
Organoleptic characteristics
Appearance and consistency: soft compact paste, straw-colored.
Taste: the taste is pleasant, because it is still close to the original flavors of milk.
Sometimes grains of black pepper or pieces of hot pepper are added to the pasta.
Nutritional values
ENERGY VALUE 411Kcal - 1705 Kj
FATS 33g of which saturated fatty acids 22g
CARBOHYDRATES 2.2g of which Sugars 0.6g
PROTEIN 26g SALT 2.5g