Black Pig Sausage from Lucania

Cancellara has always been recognized as one of the towns where the best aged sausagecan be found. The traditional Lucanica sausage is produced in links using casings of 4cm in size and then left to dry for 45 days. The meat comes from semi-wild farms. The processing is initially done by hand with a knife, integrating lean and fatty parts while excluding all nerves; after this procedure, it is mixed with wild fennel, ground pepper, and salt.
The meat from the black pig is slightly darker than the classic variety but has a decidedly better flavor.

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