Large salame from Basilicata with black pepper, to slice for an antipasti board.
Lucanone is made from medium-ground pork, seasoned with salt, black pepper and sometimes fennel seeds, then stuffed into a natural casing and aged for several weeks.
The slice shows an even mix of red lean and white fat. The texture stays supple, the flavour mild and peppery, without the heat of Calabrian salami.
Serve in thin slices with a pecorino, olives and country bread.
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