Here, the Pelatello or Nero Casertano pig reigns supreme. The black stock, fed on vegetable proteins, is raised semi-wild and selected between the provinces of Caserta and Benevento. A local pork butcher processes the meat to make sausages, salami and soppressata, using recipes and suggestions by Enzo Martorella for his Bottega del Gourmet. All the charcuterie is processed with artisan methods, additive- and preservative-free, and matured in temperature-controlled chambers or cellars at 1,300 metres asl.
