Salame pezzente is one of our favourite products from Basilicata. It has that special taste that simple things have. The company Parco Verde, located in the Val d’Agri, makes Pezzente della Montagna Materana salami following a specific process, which has been developed and passed down by local artisans.

First of all, the lean and fat parts of less refined pork cuts are minced and mixed to obtain a quite coarse-grained meat mixture. Then the meat is kneaded with salt, ground sweet bell pepper, garlic and wild mountain fennel seeds. The main feature of this delicious sausage is its balanced aromas. Once it’s ready, the mixture is filled in natural casing, it is tied and left to dry for four days; then it ages for around one month in special rooms.

This salami should never miss on a cold cut platter!