In the photo, a luganega sausage, the pride of the Venetian and Lombard gastronomic tradition.
It is a sausage made from spiced pork, minced together with pork fat and stuffed into natural casings (pork, mutton, horse etc. depending on the case).
The luganega has its roots in southern Italy, particularly in Lucania, from which it derives its name (Lucania is an ancient region that included the current Basilicata along with part of southern Campania and northern Calabria).
The luganega is a small diameter sausage, intended for immediate consumption without seasoning. Often, as in the photo, it is folded on itself to form a bunch that unrolls can reach several meters in length. There are also smoked and / or enriched variants with cheese and wine.
Some luganeghe are included in the list of traditional Italian food products (PAT), with productions that are mainly concentrated in the Veneto, Lombardy and Trentino areas.
