Description
Pezzente Sausage Processing: handmade
Ingredients: local pork, salt, fennel, garlic.
nb. in our cured meats, allergens are not excluded
pezzente sausage
This savory sausage called spicy salami (or the beggar), often also called nnoglia, or nuglia, is an ancient preparation of pork meat historically born in Lucania (Basilicata), also common in Campania, particularly in Cilento, where it takes the name of nnoglia, nnoglia or tauciano. Also in Puglia, in Gravina it is called pezzendédde. Also in Calabria it is quite widespread.
In the past it was considered a poor product, destined to the needs of the less well-to-do farmers and the less well-to-do classes, since they use poorly cut meat.
It was prepared last during the slaughter of the pig, and was made with the fat advanced from the others.
pezzente today
Basilicata has added this salami to the list of traditional Italian agri-food products. In addition, this salami enjoys a protection of Slow Food, which has included, among its presidia, the Pezzente Lucano, worked in the traditional way and produced with meat from naturally bred local pigs.
La Butchery and Sausages D ‘Andrea pays great attention to the choice of local pork, skilfully processed according to ancient traditions. The salami thus prepared by hand until it is wrapped by hand.
pezzente sausage
recipes and combinations
The percentage of fat is very high and is often used only to flavor the sauce, soups, and soups (the so-called marinated soup). Orecchiete, cavatelli, strascinati with a good ragù with pezzente are a dish to try. Even the pairing with potatoes is happy for tasty seconds.
pezzente cured meat
wine
The pezzente is a salami with a rich flavor so it is necessary to combine it with a full bodied red wine such as a good glass of Aglianico del Vulture, Primitivo di Manduria or the classic Amarone della Valpolicella, Barolo and Brunello di Montalcino.
pezzente cured meat
storage
Once sliced the beggar is kept in the refrigerator for a day at most. Much longer is the whole storage, should be stored in a cool place and, once started, covered with food film and consumed within a month.
