As implied by its name (roughly translating to “poor”), pezzanta was once the sausage of i poveri. 

Pezzenta is made ​​with the head, intestines and tripe of the pig. The meat is seasoned with fennel and red pepper then stuffed into natural casings and placed to dry in a warm place for about a week with the presence of smoke. It’s prepared usually grilled or boiled, often alongside vegetables or with slices of grilled bread.

The pezzenta presents a regular cylindrical shape and is usually arranged in strings, each with a diameter of 3-5 cm, length of 70-80 cm and weighing about 100 grams.