Aged sausage from Basilicata, without chilli, to slice for an antipasto or to cook in a sauce.
Lucanica is among the oldest cured meats in Italy. Its name recalls Lucania, the old name of Basilicata.
It is made from pork shoulder and belly, medium-ground, seasoned with salt, pepper and fennel seeds, then stuffed into a long casing. This version is aged and mild.
In rounds, it is served with pecorino and bread. In pieces, it flavours a tomato sauce, broad beans or lentils.
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Aged sausage from Basilicata, without chilli, to slice for an antipasto or to cook in a sauce.
