Pezzente della Montagna Materana Slow Food Presidio

The noble parts of the pig are destined to make sausages, soppressate, hams, or even pancetta and guanciale. The Pezzente, whose name refers to its peasant origins, is instead made from the lesser parts of the pig, it is a fatty sausage made to recover the less prized parts, according to the old adage that nothing from the pig should be wasted. We offer you the Pezzente della Montagna Materana, which is also a Slow Food Presidio. It is seasoned with ground pepper, salt, and garlic. It is excellent when consumed with good homemade bread, and in this case, it should be aged for at least twenty days.

Sudrise absolutely recommends its use in the "Sunday sauce": aged pezzente for at least 15 days, other cuts of meat such as pork ribs, veal stew with bone, a beef magatello, and a slow and long cooking process. Excellent for dressing homemade pasta or typical dishes like lucanian ferricelli.
A sprinkle of horseradish is also appreciated when in season.

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