Lucanica Sausage

The Lucanian tradition for cured meats is long-standing. 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 process, 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