Spectacular!!! The most refined palates agree in defining this special pecorino with this unique adjective. Five months of special ageing, intense aroma, velvety and full taste, elegantly spicy. The name is a direct legacy of its history. For centuries, coal was an irreplaceable up until the Middle Ages when it was considered "black gold". In order to produce the charcoal burners set up suitable spaces in the forests of our mountains for this purpose. They entertained themselves, sometimes arduous even for long periods, since the production process is long and elaborate. From the cutting of the wood that was to take place preferably in the phase of waning moon, to the collection and drying, to the preparation of the "piazza", to the construction of the "pira" which had to have a precise structure and architecture. The combustion process alone lasted two weeks. Particularly in this period the charcoal burner had to be cured and fed day and night. The men had to have hospitable surroundings in which to rest and a pantry where to store food. Among the favorite shelters of the charcoal burners, some fresh and dry caves that were well suited to the purpose. Inside, on special shelves, the cheese was crammed (main food for its goodness, ease of conservation and energy charge), but also salami (including the famous guanciale), vegetables, dried fruit, bread and wine. The charcoal burners, whose hands were inevitably dyed with coal, handled the cheese to make it rest and sage properly, they invariably ended up blackening the rind. The caciotte that at the end of the work in the mountain had not been consumed, now become dark and unmistakable, were brought back to be sold or exchanged being particularly appreciated and sought aſter for particular ageing.