The first edition of the Touring Club guide in 1931 recommended a stop in the Matera area to sample a cured meat called pezzente, produced from inferior cuts of pork as a way to make best use of every part of the pig. The more noble cuts were used by the farmers to make soppressata, pancetta and guanciale. The pork is mixed with sweet Senise peppers or ground chili peppers, wild fennel, minced fresh garlic and sea salt.
Produced from November to March
Accettura, Aliano, Calciano, Cirigliano, Garaguso, Gorgoglione, Oliveto Lucano, Stigliano and Tricarico Municipalities, Matera Province
Presidium supported by
Gal Le Macine