The recipe for Emmedue’s “Lucanica” has its roots in the ancient rural tradition of Picerno town. The sausage is made from fresh Italian pork meat such as shoulder, under shoulder and trimmed ham cuts. From this denervates cuts, free of excess fat, it is obtained a grained mixture, enchanced by wild fennel seeds (Foeniculum Vulgare), harvested by expert hands in close areas, or chili flakes (Capsicuum Vulgare) in the spicy version. After being stuffed into casings, it is hand-tied. The subsequent transfer to dedicated rooms completes the seasoning process. The LUCANICA is distinguished by its unique curved “U” shape. The seasoned sausage is a lean product, its tender slice presents a ruby-red colour with a pleasant fennel taste.