Luganega, unique sausage of ancient culinary tradition.

Luganega, the sausage of Italian culinary tradition: it has its roots in southern Italy, in Lucania (from which it derives its name), thus the area that included Basilicata, part of Campania and Calabria, and then it spread north, particularly to the regions of Veneto, Lombardy, and Trentino, where it has become a staple of northern culinary tradition. 

Luganega is a pure pork meat product flavored with spices and herbs, stuffed into natural casings. It is a small-diameter sausage, either raw or cured, meant to be consumed after cooking. 

Sausage Luganega, history and tradition

The salsiccia Luganega has a long history that dates back to the Roman era. At that time, fresh sausage was called "lucanica," which was indeed produced in the Lucania area. 

There are significant historical testimonies that trace the production of sausage Luganega back to this period, such as a writing by Marco Terenzio Varrone that states (translation from Latin): "They call Lucanica a minced meat encased in a casing, because our soldiers learned how to prepare it from the Lucanians".

The sausage Luganega was particularly appreciated at the time, not only for its flavor but also for its ease of preservation, which was achieved with salt, and because it was easy to transport, characteristics that made it a product easy to market. Even the term "salsiccia" has an ancient translation: it actually means "salted meat," as at that time salt was used as a preservative in the absence of refrigerators or preservatives to keep the product fresh. 

Today, the real sausage Luganega is still produced with the recipe of ancient tradition: with the best pork meats, spiced, without preservatives, in a completely natural way. 

Recipes with Luganega, as tradition dictates

Luganega is considered a true symbol of our millennia-old gastronomic culture born from rural civilization, still produced in a traditional way as it once was to preserve the authenticity of flavors and aromas. That’s why in the kitchen, the flavor of Luganega should be enhanced by cooking it in a simple and rustic way. Here are some traditional cooking tips!

Without a doubt, the flavor of the sausage Luganega shines the most when grilled or pan-fried, served paired with baked potatoes, roasted onions, or cooked vegetables. It pairs very well as a seasoning for first courses, or in omelets or as a filling for rustic dishes. 

We particularly recommend some traditional recipes: risotto with Luganega and Baked Luganega. 

For the risotto with Luganega, you will need a few simple ingredients: Vialone Nano rice, typical of Venetian tradition, Luganega, broth, white wine, onion, butter, and parmesan. Start by sautéing the finely chopped onion in butter over medium heat. When it turns golden, add the sausage chopped into pieces and let it flavor well. At this point, add the rice and let it toast over moderate heat, continuing to stir. Sprinkle with a bit of white wine and let it evaporate over high heat. Then begin adding the broth one ladle at a time, and continue cooking over moderate heat. When the rice is cooked, add the grated parmesan and serve! Enjoy your meal!

For the Baked Luganega, you will need Luganega, oil, rosemary, and white wine. This is a delicious and very simple dish to prepare, moreover, in no time. The perfect pairing with Baked sausage Luganega is a lovely side of potatoes cooked in the same way! Start by brushing the baking dish with oil. Prick the Luganega with a fork to achieve perfect cooking. Place it in the oven at 200 degrees for about 15 minutes, until golden on the surface. Halfway through, turn it to cook it evenly. Remove from the oven, pour the white wine over it, and sprinkle with rosemary. Cook for another 15 minutes or so, until fully cooked. At this point, take it out of the oven, plate it, and surprise your guests with a simple but truly delicious dish!

S&M recommends the Luganega from the Pavoncelli salami factory

With over 110 years of experience, the Pavoncelli salami factory in Pescantina, a village in the hills of Valpolicella and the Veronese banks of the Adige, offers both raw or cured Luganega sausage produced in a totally artisanal way, exactly as tradition dictates: compact and grainy in texture, made only with pure pork meat and spices, stuffed into natural casings; completely natural ingredients that give it a unique flavor, a soft texture that melts in the mouth, and an aroma of spiced meat that envelops the senses even before tasting it. Even the most refined palates will be intensely satisfied!

The Pavoncelli salami factory offers Luganega sausage in raw or cured variants in various formats: they are all worth trying, to discover the true flavor of 100% Italian Luganega sausage! 

Discover the tradition of the true Luganega handcrafted: the unique and unmistakable flavor, from the ancient Italian culinary tradition, envelopes all the senses!

Antonella Iannò

S&M