Salame Pezzente della Montagna Materana Sapori Mediterranei

We've already raved about Giovanni Ciliberto’s incredible work as a no-compromise, no-frills artisan who pursues excellence using only the finest local Lucanian pigs, adding nothing but herbs, spices, and salt as natural preservatives.

The Pezzente ("beggar") is officially recognized as a cultural treasure by Slow Food, earning it the Presidium status. This means that not only its ingredients but also the traditional artisanal methods used in its production are protected and preserved.

From Sapori Mediterranei's website:

"Pezzente can be defined as the triumph of simplicity. To obtain it, we use only the less noble cuts of pork, coarsely ground according to tradition and flavored with salt, ground sweet pepper, fresh garlic, and wild fennel seeds in a carefully measured balance. Its aroma carries a distinct fragrance of spices, while its texture is soft, harmonious, and well-balanced."

The Pezzente production process follows five key steps:

• Grinding: Both lean and fatty meats are coarsely ground.
• Seasoning: The meat is mixed with salt and spices.
• Stuffing & Tying: The mixture is encased in natural swine intestines and tied.
• Drying: The sausages are left to dry in a dedicated space for four days.
• Aging: They are then aged for nearly a month.

How to store and enjoy it at home:

For the best texture and flavor, remove the salami from its vacuum-sealed bag at least an hour before eating. Pat it dry with a clean kitchen towel and let it hang. This allows the meat to firm up and the spices coating the salami to dry slightly, enhancing its aroma and taste.

Ingredients:

Pork meat (Origin: Italy), salt, dried ground Senise pepper PGI, wild fennel seeds, fresh garlic.