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Pezzente can be defined as the triumph of simplicity. To obtain it we only use the less noble parts of pork meat, coarse-grained cut according to the tradition and flavoured with salt, ground sweet pepper, fresh garlic and wild fennel seeds in a quantity wisely measured out. The smell is characterised by a fragrance of spices, that one can easily distinguish. In the mouth, it presents itself soft, harmonic and well balanced.
The processing method of pezzente is carried out in five phases:
- meats, lean as well as fat, are first ground, using a coarse grain;
- meat is then flavoured with salt and spices;
- the mixture obtained is made into sausages in natural swine entrails and then tied up;
- the sausages obtained are brought to dry into dedicated places for four days;
- the product obtained is then seasoned for a period of almost a month.
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| Purchase informations |
| Product for sale in vacuum packs. Price per Kg (including VAT) |
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| Price: Euro 22,00 |
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| Ingredients |
| Pork, salt, ground dry pepper, fennel seeds, garlic |
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