Place of Origin
Pzzntell is a sausage of ancient production born for the need to use all the scraps of pork processing. These include ears, tongue, skin, lungs and heart.
To ensure that the product retains its typical organoleptic characteristics it must be dried in the traditional way and in suitable places.
It is a typical product of Gravina di Puglia, also produced in the territories of Altamura, Poggiorsini and Spinazzola and listed as a Traditional Agricultural Food Product of Puglia.
The pork meat is first hand-cut in bits with the use of a sharp knife. Is then flavoured with wild fennel seeds, pepper, salt and allowed to stand for one day.
In the meantime the guts, which will serve as a container, are washed with salted water and left to soak in orange peel and fennel seeds.
After 24 hours the meat is stuffed into the guts and rolled up in the shape of a crown. It is then seasoned for 20 days.
The product is usually made between the months of November and February, when the conditions of humidity and temperature are optimal for its preparation.
Pzznell is great for flavouring meat sauce but it can also be cooked on the grill or in the oven.
This pork meat pairs well di Negroamaro di Terre d'Otranto and with Primitivo di Manduria DOP.