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Meat from Italy
Medium-coarse pork from heavy pigs is seasoned with salt, chilli, black pepper and wild fennel seed, rested cold and stuffed into natural casing. It drains, dries for 3–7 days and matures for at least 18 days, hung so it takes its U shape.
| Salt2.0–2.5 % of the mix | [disc2017] |
| Mild or hot chilli (Capsicum annuum)0.1–0.15 % | [disc2017] |
| Wild fennel seed (Foeniculum vulgare)0.13–0.18 % | The old household recipe used about a hundred seeds per kilo[disc2017] |
| Black pepper0.05–0.1 % | [disc2017] |
| Dextrose and sucroseUp to 0.5 % | [disc2017] |
| Potassium nitrate (E252), with sodium nitrite (E250) and up to 0.1 % ascorbic acid or sodium ascorbate allowedUp to 0.10 g/kg | [disc2017] |
| Microbial starter cultures (optional) | [disc2017] |
| Starter | defined culture (optional; the specification allows added microbial starters) |
Total time across the recorded steps: 21 days – 26 days
What changes: Trimmed pork is minced medium-coarse
Soft fat, nerves and connective tissue are cut away first. Output: medium-coarse mince.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Medium-coarse pork from heavy pigs is seasoned with salt, chilli, black pepper and wild fennel seed, rested cold and stuffed into natural casing. It drains, dries for 3–7 days and matures for at least 18 days, hung so it takes its U shape. Made in 6 steps over 21 days – 26 days. The longest step, mature, hung in a U, takes at least 18 days (Disciplinare di produzione della IGP Lucanica…) and runs at 13–18 °C (Disciplinare di produzione della IGP Lucanica…). Salt is 2–2.5 % (Disciplinare di produzione della IGP Lucanica…). Lactobacillus sakei does most of the fermenting.
| Main step | at least 18 daysSet[disc2017] | Mature, hung in a U |
|---|---|---|
| Temperature | 13–18 °CSet[disc2017] | Mature, hung in a U |
| Salt | 2–2.5 %Set[disc2017] | Season and rest cold |
| Acidity | pH 4.8–5.3Set[disc2017] | Dry |
Wild fennel seed must be the strongest aroma, ahead of pepper and chilli, and the sausage is hung up to dry so it takes a U shape. Its drying ends at a set pH of 4.8–5.3 and its maturing at water activity 0.88 or lower.
The specification ends drying at pH 4.8–5.3 and maturing at water activity no higher than 0.88, and lists potassium nitrate (E252, up to 0.10 g/kg) and sodium nitrite (E250) among its permitted additives. The pork is dried, not cooked, and the US CDC says curing, drying or smoking alone does not consistently kill Trichinella worms.
Every number is labelled with how it is known. How this atlas is made
The specification, citing Ettore Bove's study, says Varro, Martial, Apicius and Cicero show that the Romans called the sausage they found in Lucania "luganega". A first small salumificio opened in Picerno in the early 1970s. The PGI was registered in October 2018. A standard amendment approved on 30 June 2025 replaced the average live weight per batch with an individual carcass weight of 110.1–180.0 kg, merged and revised the pig feed tables, and deleted the specification's controls article.
