History says that, between the IV and III century BC, the Romans moved towards Lucania (a territory that included, more or less, Basilicata, Cilento and northern Calabria). From the local women they learnt – and then spread all over Italy – the recipe for the “lucanica”, given this name “because soldiers had learnt how to make it from Lucanians” (M.T. Varrone, in De lingua Latina V, 111).
This brief historical note is needed to understand how deep-rooted this food is in the territory and how the sausage is a historical-gastronomic heritage of the lands of ancient Lucania.
The salumificio produces four versions of this ancient sausage: with wild fennel, coriander, mild and spicy. For each one you can choose between the horseshoe shape or chains.
They are all obtained from coarsely minced pork shoulder and a small part of pancetta.
They are cured by Master Sausage Makers who know the right quantity of Lucano pepper to be added to the other flavours to make the sausages mild, or the quantity of chilli to give the spicy ones that little something extra.
They are stuffed in natural intestine, tied by hand for the curved shapes or in chains and then aged in cells where they mature.
Cured Sausages
History says that, between the IV and III century BC, the Romans moved towards Lucania (a territory that included, more or less, Basilicata, Cilento and northern Calabria). From the local women they learnt – and then spread all over Italy – the recipe for the “lucanica”, given this name “because soldiers had learnt how to make it from Lucanians” (M.T. Varrone, in De lingua Latina V, 111).
This brief historical note is needed to understand how deep-rooted this food is in the territory and how the sausage is a historical-gastronomic heritage of the lands of ancient Lucania.
The salumificio produces four versions of this ancient sausage: with wild fennel, coriander, mild and spicy. For each one you can choose between the horseshoe shape or chains.
They are all obtained from coarsely minced pork shoulder and a small part of pancetta.
They are cured by Master Sausage Makers who know the right quantity of Lucano pepper to be added to the other flavours to make the sausages mild, or the quantity of chilli to give the spicy ones that little something extra.
They are stuffed in natural intestine, tied by hand for the curved shapes or in chains and then aged in cells where they mature.
