Production area: Sicily.
Semi-cooked, hard and whitish, if winter, yellowish if summer. It is prepared with or without pepper.
Depending on the season, it comes the spiciness and flavor. After a year of maturing, the cheese is consumable. The shapes vary from 4.3 kg to a maximum of 10. The type of Pecorino Siciliano with pepper has a slightly truncated cone shape.
In general, the smaller shapes are consumed locally, while large, are intended for external consumption.