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.
Season
Produced from November to March
The Presidium preserves the tradition of this ancient cured meat and wants to create a local supply chain, also involving small-scale farmers.
Production area
Accettura, Aliano, Calciano, Cirigliano, Garaguso, Gorgoglione, Oliveto Lucano, Stigliano and Tricarico Municipalities, Matera Province
Presidium supported by
Gal Le Macine
Production area
Accettura, Aliano, Calciano, Cirigliano, Garaguso, Gorgoglione, Oliveto Lucano, Stigliano and Tricarico Municipalities, Matera Province
Presidium supported by
Gal Le Macine
Producers
Don Francesco
di Francesco Schettino
Stigliano (Mt)
via Zanardelli, 14
Tel. +39 347 3600949
info@salumidonfrancesco.com
www.salumidonfrancesco.com
Sapori mediterranei
di Giovanni Giliberti
Via Regina Elena, 58
Cirigliano (Mt)
Tel. +39 346 7312507
info@saporimediterranei.net
www.saporimediterranei.net
Don Francesco and Sapori Mediterranei companies buy pigs for the production of Pezzente della montagna materana from
Azienda Agricola Francesco Salerno
Contrada Cesinale, 3
Francavilla in Sinni (Pz)
Tel. +39 349 3296199
Tricarico Salumi Srl
di Antonio Carbone
Via Rione San Valentino
Tricarico (Mt)
Tel. +39 338 1691311
antoniocarbone.a@libero.it
.
Presidium Producers' Representative
Giovanni Ciliberti
Tel. +39 346 7312507
info@saporimediterranei.net
Slow Food Presidium Coordinator
Marco De Lorenzo
Tel. +39 328 4751410
delorenzomarco@inwind.it
