Pezzente della Montagna Materana
Materana Mountain Pezzente
The first Touring Club guide, in 1931, already told travellers to stop in the Matera country for pezzente. It is made of the lesser cuts, the whole point being that nothing of the pig is wasted, the better cuts going to soppressata, pancetta and guanciale.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
Accettura, Aliano, Calciano, Cirigliano, Garaguso, Gorgoglione, Oliveto Lucano, Stigliano and Tricarico comuni, Matera province
How it is made
The meat is worked with sweet Senise peppers or ground chilli, wild fennel, fresh minced garlic and sea salt. Made from November to March.