Meats and cured meats

Lucanica di Picerno

Lucanica di Picerno PGI: a horseshoe sausage scented with wild fennel

From fourteen Apennine towns around Potenza, led by Picerno, comes a pork sausage the Romans already knew. Select cuts are coarsely ground, seasoned with chilli pepper, black pepper and wild fennel seed, packed into natural casing and cured for at least eighteen days.

• The U shape gives it away: it comes from drying the sausages hung over racks
• Slices are ruby red, soft yet firm, flecked with small evenly spread bits of fat
• Wild fennel leads on the nose; in the spicy version the pepper note grows bolder

How to enjoy it. Slice it for a starter with other cured meats and Basilicata cheeses, or cook it into sauces and hearty dishes with pulses and vegetables. Store it somewhere cool and dry.

Production areas

Basilicata

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