De Salvo Salumi are made with organic and natural spices.
We carefully select our suppliers so as to ensure the consistent quality of our spices. The production of the best cured meat goes through the preciousness of its ingredients.
Senise I.G.P. Pepper Powder
One of the key differences that make our cured meats different from others is definitely the presence of this Ground Pepper. This spice is becoming increasingly well known in the Italian gourmet kitchen mono, and is used in many different ways and in numerous recipes. We, unlike many others, use only the original one, produced in its territory of origin, that of Senise (PZ), and connoted by the I.G.P. mark.
Benefits: also called Lucanian red gold, it has 30 percent more vitamin C than other peppers, giving it many health benefits, protective and preventive to cancer and aging. The spice is also known to have compounds with antioxidant activity.
How to create the "real" ground fibula:
- Cultivation must take place in the territory certified by the PGI, thus in the Senise area. Only this kind of soil type, and the right temperature made unique by the presence of Lake Montecotugno, will allow for the right crispness and flavor.
- The peppers once ready are dried in the sun, (see photo), arranged in typical necklaces called "serte" created by hand according to tradition.
- After about 30 days have passed, they will be fried a few seconds in oil that will make them crisp to the right degree, thus creating the typical Crusko Pepper ready to be enjoyed.
- Then it will be possible to grind them in special mills, obtaining the precious powder.