Salumificio Burgentino

Salumificio Genuino Burgentino di Domenico Lopardo is a &' a farm located in Basilicata, which produces meat at zero kilometers.

Salumificio Burgentino: the tradition of &' ancient charcuterie art

L&' Salumificio Burgentino farm is located in the Melandro Valley, on the border with Campania, at &' within the national parks of Cilento-Vallo di Diano and the Val d& #39 National Park; Agri.
It is precisely here that, thanks to Domenico Lopardo, l& #39 is practiced; ancient charcuterie art.

Cold cuts were already highly appreciated in ancient times and the Romans learned the art of “bagging” from the Lucans. #39
The Luganega was in fact spread to Rome by legionaries who used it in the canteens of their camps.
At the time, this sausage was produced with pieces of meat and cut fat; this mix was seasoned with salt, pepper and sweet spices, after which everything was boxed and left to dry under the smoke.
In this land, Basilicata, a tradition was born that is widespread today.
This tradition has been perpetuated from generation to generation, up to Domenico Lopardo.
He, mindful of &' the gastronomic experience of “Luganega” that has been handed down over the years, has become one of its guardians and in turn has continued the tradition.

Salumificio Burgentino: the quality of genuine products at zero kilometers

L&' the company is set to zero kilometer production, which means that the sows that are kept give life to piglets, which are raised with wheat grown exclusively on the farm. In addition, l&' use of pesticides and pesticides is strictly excluded in &' Lopardo's farm.
Once the ideal weight is reached, the pig is slaughtered and its meat is transformed and packaged on the farm.

So l&' the entire process for &' obtaining the product intended for the final consumer takes place at &' within the same company, something that is not at all obvious especially on day d&' today.
The cold cuts are processed manually following the techniques dictated by &' ancient tradition.
For conservative maintenance, crusco pepper powder is used, a derivative of the cultivation of a particular Lucan pepper, while l&' the use of chemical preservatives is absolutely excluded.
Section #39 is also part of the internal production process; drying and seasoning. These procedures take place over a long time and in scrupulously controlled places, where temperatures are naturally guaranteed for perfect product stability.

L&' together of the processes, starting from the maintenance of the sows to the maturation, carried out with meticulousness, make the finished products real artisanal gastronomic masterpieces.
Currently, sausage, or Luganega, suppressata, capocollo, filet and stretched and rolled bacon are produced