In order to produce black pepper, the peppercorns are harvested when the fruits have a yellow or red color. After being threshed, the fruits are stored in tanks with running water. In order to prevent foul odor, limestone is added to the mix to raise the water PH. The water is changed every three days, and after twelve days the tanks are drained and washed to be used again. The pepper produced using this process has a white color and the characteristic pepper smell. After the process, the pepper is dried in the sun, classified and bagged in polypropylene double bags.
This white pepper process is a Sacconi exclusivity in the region.
The white pepper has the same use as black pepper, being equivalent in taste and weight, however being more refined.