The intact black pepper is the black pepper in whole grains that suffered no physical damages, such as squashing. It can be used in salads, marinades, roasts and pickles. For the perfect conservation of the mass of the black pepper grains, the moisture content must be reduced at levels that: make unfeasible the development of the agents responsible for the degeneration, fungus and bacteria; reduce the breathing rate of the grains; and block the occurrence of enzymatic reactions that would propitiate the self-degeneration of the grains. The dehydration process should begin soon after the harvest. In industry, the second drying will cause more reduction in the moisture level.