Many regions in Italy dispute about the origins of this product, but the veil of the doubt has been disclosed by Cicerone and Marco Terenzio Varrone who wrote that Lucanica, introduced in Rome by Lucanian slaves, was a minced meat, sacked in guts and so called because the roman soldiers have learnt the production method from the Lucanian people.
Apicio gave us the recepy and lucanica or luganega became since then the synonimous for salsiccia.
The production method has remained unchanged for centuries in the area of the Mountain of Basilicata, an area vocated the pigs faming.
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Among the secrets of this tradition, there is the ancient handmade tradition of authenticity which links experience, passion and ancient methods in a salami unique in quality and taste.
The careful selection of meat coming from pigs bred in the wilde, the addition of only natural flavours (sea salt, dried peppers, wild fennel seeds), the absence of additives and the slow seasoning are united in a correct and permanent balance: in this way, patience, care, purity of air and perfect mountain microclimate allow us to offer you a unique experience in taste.
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