Pecorino Romano

Areas of Production

Despite its name, 90% of Pecorino Romano is produced in Sardinia. The other 10% is produced in the region of Lazio and in southern Tuscany.

History

Pecorino Romano is a PDO cheese, produced with sheep’s milk. The cheese was first produced in ancient Rome and was given to Legionaries as an important part of their diet. In 1884, the production moved to Sardinia after local council banned the salting of cheese in Rome’s shops.

Sorella Pecorino Romano has very strong and salty flavor.

Sorella Pecorino Romano is perfect grated on macaroni pasta, with some black pepper or added on carbonara sauce. It is also great with fava beans and green peas.

ITEM NUMBER	ITEM DESCRIPTION	PACK/SIZE	NET WEIGHT	GROSS WEIGHT	CASE DIMENSIONS (LxWxH)	CASE CUBE	PALLET BLOCK	PALLET TIER	PALLET TOTAL
10192	Pecorino Romano Whole Wheel	1/55 LB	55 LB	56 LB	12x12x11.5	0.96	9	5	45
10194	Pecorino Romano Quarters	4/13.5 LB	54 LB	55 LB	11x11x7	0.49	16	10	160
10195	Pecorino Romano Quarter	1/13.5 LB	13.5 LB	14.5 LB	11.25x7.75x7.75	0.45	8	15	120
20194	Pre-Cut Pecorino Romano 300G RW	1/8 LB	8 LB	9 LB	15x9x7.25	0.57	16	10	160