Materana Mountain Pezzente

Slow Food Presidium

Italy

Basilicata

Cured meats and meat products

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Materana Mountain Pezzente

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

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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

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
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

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

Territory

StateItaly
RegionBasilicata

Other info

CategoriesCured meats and meat products