The Sicilian pecorino cheese (DOP) is a semi-hard cheese, white in color and strong flavor. Has a cylindrical shape, with flat faces which bear the characteristic fingerprint of rush baskets used for the pressing of the paste, the so-called "fascedde". It is made exclusively from raw whole milk of native sheeps of the breeds Pinzirita, Valle del Belice and Comisana.

The milk must come from one or a maximum of two consecutive milkings, usually the one of the evening and the one of the next morning.

The milk processing must be done within 24 hours of first milking, is collected in a wood cask with lamb and/or baby goat paste. This is followed by the incanestratura and finally by the salting.

The pecorino is produced in Sicily, but especially in the provinces of Agrigento, Caltanissetta, Enna, Palermo and Trapani.