Lucanica e mixture of lucanica, sausage and cotechino (kind of large spiced pork sausage for boiling)
Fresh lucanica is obtained from curing the shoulder and the underbelly, mixing them with spices. The meat is then put into a beef gut, bound and it’s ready to be sold.
On the contrary, the mixture of lucanica is vacuum packed in cylinders of about ten centimeters of diameter and it’s ready to be cut in sections and served in the classic disc shape.
The sausage follows the same process as the fresh lucanica, even if it is put into a ram gut, bound in braids and it has a sweeter and more delicate flavour than lucanica.
By following the same process, if we add bacon rind to the mixture, we produce a very good cotechino.