The centers of the Agri River Valley are a place for collecting and seasoning cheeses produced higher up on the slopes of surrounding mountains. The production area includes the Inland Lucan areas, where farmers use pastures unsuitable for cattle.
During maturing, forms are anointed with oil and lard and rub with stalks of fennel.
The pecorino of Basilischi are produced both in forms of a few kilograms of weight and in very large forms (fifty kilos or so) that require aging of at least one year.
