Salumificio Burgentino

Genuino Burgentino Salami Factory by Domenico Lopardo is a farm located in Basilicata, producing zero-kilometer meat.
 

Burgentino Salami Factory: the tradition of the ancient salami-making art

The Burgentino Salami Farm is located in the Melandro valley, bordering Campania, within the national parks of Cilento-Vallo di Diano and the Parco Nazionale della Val d'Agri.
It is right here that thanks to Domenico Lopardo, the ancient salami-making art is practiced.

Salami were highly appreciated even in ancient times, and the Romans learned the art of "stuffing" from the Lucanians.
The luganega was indeed spread to Rome by the legionaries who used it in the mess halls of their camps.
At that time, this cured meat was made with pieces of meat and cut fat; this mix was seasoned with salt, pepper, and sweet spices, then everything was stuffed into casings and hung to dry under smoke.
In this land, Basilicata, a tradition has been born that today is widespread.
This tradition has been perpetuated from generation to generation, reaching Domenico Lopardo.
He, mindful of the gastronomic experience of the "Luganega" that has been passed down over the years, has become one of its guardians and has continued the tradition.
 

Burgentino Salami Factory: the quality of genuine zero-kilometer products

The farm is focused on zero-kilometer production, which means that the sows raised give birth to piglets, which are fed with grains cultivated exclusively on the farm. Moreover, the use of pesticides and herbicides is strictly excluded on Lopardo's farm.
Once the ideal weight is reached, the pig is slaughtered, and its meat is processed and packaged on the farm.

Thus, the entire process of producing the product intended for the final consumer takes place within the same facility, which is by no means taken for granted, especially nowadays.
The salami are processed manually following the techniques dictated by ancient tradition.
For conservation purposes, crushed pepper powder, a derivative from the cultivation of a particular Lucanian pepper, is used, while chemical preservatives are absolutely excluded.
The internal production process also includes drying and aging. These procedures take place over long periods and in meticulously controlled environments, where temperatures are naturally guaranteed for perfect product stability.

The combination of processes, from raising the sows to aging, carried out with meticulousness, makes the finished products true artisan gastronomic masterpieces.
Currently, they produce sausage, or luganega, soppressata, capocollo, filet, and both flat and rolled pancetta.