The recipe for “Lucanica” Emmedue finds its roots in the ancient peasant tradition of the
municipality of Picerno. The cured meat is made with fresh cuts from national pigs such as
shoulder, undershoulder and ham trimming. From these denervated cuts, stripped of excess fat, a
coarse-ground is obtained which is embellished with wild fennel seeds (Foeniculum Vulgare),
collected by expert hands in the surrounding soils, and with chili flakes in the spicy version
(capsicuum vulgare). The casing is then wrapped in a hand tie.
LUCANICA is distinguished by its particular curved “U-shaped” shape. The cured sausage appears
as a lean product, its soft slice has a ruby red color with a pleasant fennel taste.