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
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
