On the hills of the Lucania region lies the Covelli family’s artisan salumificio, founded in 1870 from an ancient butcher shop owned by Mr Rocco Basta in the centre of Palazzo San Gervasio.

Today, thanks to the passion of his grandson Savino, the company has been renewed and is specialised in the production of cured meats from Lucania. Among the most interesting is the ‘filetto’, as they call it here, a pork loin with lard dry-salted with sea salt and pepper grains. Once the loin is tanned, it is placed to rest for two weeks in ancient marls of Trani stone. After salting, it is left to dry slowly in a cool, ventilated environment. It is then washed and brushed on all sides with lard and placed to season for four months in the cellars of Ca’ Dante factory.

It will be the puncture with a horse’s sinew needle that will determine when our lonzardo will be able to bear the name “black work” and become our “Fernando”.