Burrino of Sila
The Burrino was born from the need to preserve, especially in the past, the butter as long as possible, keeping the taste and aroma until consumption.
Burrino is a spun paste cheese, hard and raw, produced and sought after in particular on the Sila Plateau in the province of Catanzaro and Cosenza, and in the areas of Mount Pollino, also known locally by the names of butirro, piticelle and manteca, obtained from cow's milk of cows annicchiariche, which have given birth to a year. It is produced in the areas of Acquaformosa, Cariati, Cassano allo Ionio, Castrovillari, Civita, Frascineto, Roggiano Gravina, Rogliano, Rossano and San Marco Argentano in the province of Cosenza, in the province of Crotone and Antonimina in the province of Reggio Calabria.
The Calabrian Burrino has a pear shape, with a neck tightened by a rope to be hung. It has the classic appearance of caciocavallo cheese, made up of the same type of pasta filata, with a ball of butter inside. The flavor is very strong and characteristic. The rind is shiny and smooth and the color varies from white to yellow to brown depending on the seasoning.
Burrino is cut into round slices with the butter in the middle. It is usually eaten fresh, spread on warm bread and served with young red wines.
Matured for about 1 month, 500 g form.
ingredients: cow's milk, rennet, salt, butter.
the product is delivered under vacuum.