The Consortium

New consortium for the protection of Pecorino Siciliano PDO
pecorino siciliano DOP
  This is a non-profit association of breeders, manufacturers and seasoning experts involved in the production process.
The consortium has been recognized by Ministry of Agriculture, Food and Forestry (MiPAAF) through DDG of 13.04.2005, confirmed by Decree of 11.04.2008 published in the Official Gazette n.96 of 23.04.2008, reconfirmed with DD n.11113 of 13.06.2011.

Council Board

pecorino siciliano DOP   The Board is the decision-making body of the Consortium. Its task is to manage the consortium resources in order to achieve the social goals.

The current administration is chaired by Domenico Ferranti, supported by a deputy Salvatore Cucchiara and three board members: Massimo Todaro, Giuseppe Caruso and Renato Mancuso. pecorino siciliano DOP

DOCUMENTS

pecorino siciliano DOPConstituent Act

Constituent Act

pecorino siciliano DOPProduction regulations

The production regulations EU registered.

pecorino siciliano DOPMeasure.133

The contract notice for the rural development program. (italian)

pecorino siciliano DOPMember list 2014

Member list of the consortium. (italian)

OBJECTIVES

  Expand their market network toward supermarkets and restaurants by focusing on quality.
  Strategic attendance that can create opportunities and incentives for growth. More than that, the approval of the project, submitted under measure 133 by the Regional department of Agriculture and Forestry, aims to create a market network.

pecorino siciliano DOP
pecorino siciliano DOP
RESULTS

  In compliance with the EC Regulations n. 1493/1999 and n. 479/2008, the amount of quality product obtained in the last year is 33,845 kg, While 180.00 he is the land surface enrolled in the control system owned by 15 members of the consortium.
pecorino siciliano DOP  Many activities promoted by the consortium over the years and the constant commitment of members reflect the upward trend of the brand Pecorino Siciliano DOP in the market.
The production amount and sales testify to the increase of interest by the dairy community towards this product. The year 2017 closes with over 66,000 Kg. of annual production, confirming the upward trend of the previous five data surveys.

REGULATIONS

pecorino siciliano DOP As provided by law 526 of the 21/12/1999, the voluntary consortium for the protection of PDO pecorino The consortium is responsible for carrying out supervisory tasks to all components of the production chain.
The product specification contains all requirements that give at the Pecorino Siciliano PDO the historical, cultural and organoleptic characteristics, making it extraordinary.

- The Pecorino Siciliano PDO is produced with raw and fresh milk, from sicilian sheeps only.
- The used rennet paste comes only from lamb or young goat.
- The salting takes place manually after 24 hours from scalding phase and repeated after 10 days.
- The production period is between October and June.
- Seasoning takes at least 4 months and is carried out in naturally ventilated rooms.