The Prosciutto of Marsicovetere

Perched at an altitude of over 1,000 metres in the heart of the Val d'Agri and surrounded by the unspoilt landscapes of the Lucanian Apennines National Park, Marsicovetere is home to one of Basilicata's most authentic gastronomic traditions: the production of its prized cured ham. Here, among chestnut, oak and maple woods, nature creates an ideal microclimate, where cool winds from the mountains meet the milder currents of the Tyrrhenian Sea, offering perfect conditions for slow and natural curing.

This tradition stems from an ancient farming culture, when every family raised a few pigs in a semi-wild state and processed the meat for their own sustenance. The cured meats were processed during the coldest months, from November to February, and left to mature in the houses, often near the fireplace, where the smoke helped to define intense and unmistakable aromas.

The Prosciutto of Marsicovetere, a Slow Food Presidium, is made from the leg of pork, carefully trimmed, dry-salted and massaged according to methods handed down through generations. After a period of rest and traditional pressing, it is protected with a mixture of suet, pepper and sweet pepper powder, then left to age slowly for at least twelve months, but sometimes for more than twenty. The result is a ham with a persistent aroma, a soft texture and a sweet, balanced flavour, capable of expressing the deep connection between the territory, climate and ancient knowledge.

Tasting it means enjoying an authentic experience, a journey through the aromas and silence of the Lucanian mountains, where time passes more slowly and tradition continues to transform into excellence.