Pezzente della Montagna Materana
Pezzente della montagna materana is a Basilicata pork sausage seasoned with pepper, wild fennel and garlic, supported by a Slow Food Presidium.
- Meat
- Pork
- Region
- Basilicata
- Seasoning
- Sweet or hot pepper, wild fennel, garlic
- Recognition
- Slow Food Presidium
The hand-worked arricciatura
Pezzente brings together less prized pork cuts with powdered sweet Senise pepper or hot pepper, wild fennel, freshly chopped garlic and sea salt. The meat is cut into strips and minced before the seasonings are worked in by hand.
This mixing stage is called arricciatura: the mixture is pressed firmly with closed fists until the meat and seasonings are evenly combined. Before stuffing, a small portion is fried in a pan to check the balance of salt and aromatics.
Slices or a cooking ingredient
Slow Food describes two uses: longer-cured pezzente sliced with country bread, and a younger version cooked into red pasta sauce or with greens such as chicory, chard and escarole. Its history is rooted in making use of the less prized pork cuts. The Presidium’s area comprises nine listed municipalities in Matera province.
