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.