Lucanica Sausage

There is a long tradition in Lucania for cured meats. Why did we choose this sausage? Because it is produced with meat from semi-wild farms that grow at the foot of the Pollino National Park by one of the company's partners, because the animals used reach 170/190kg ensuring a more mature meat for processing, because Piero, the head of the processing, uses powder from Senise IGP Peppers, rock salt, and local spices. In addition to this, the sausage has a curing period of over 40 days.This allows the sausage to be preserved naturally without the use of chemical products. It contains no colorants nor nitrites, nor nitrates.

Characteristics