Our Salami
The culture of salami is one of the most important historical gastronomic heritage of Southern Italy in Basilicata.
The sausage produced in Basilicata was well known and highly regarded already in the Roman Age, as testify Marco Gavio Apicio (25 b.C.). Today, in several Northern Italy regions, Lucanega (i.e. coming from Basilicata or Lucania - the other name of the region), is synonymous of sausage. The thousand years old tradition and the quality of the selected local meat make this sausage delicious and unique. For the sausages production are used only local pigs fed with natural products (corns, broad beans, acorns). The long curing and fermentation in air-dried rooms ensures a high digestibility thanks to a low fermentation process that transforms lipid and proteins in a high dietetic and nutritional value food. To maintain unaltered its quality, salami may be preserved in suet, in olive oil or in vacuum-packed.
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The sausage produced in Basilicata was well known and highly regarded already in the Roman Age, as testify Marco Gavio Apicio (25 b.C.). Today, in several Northern Italy regions, Lucanega (i.e. coming from Basilicata or Lucania - the other name of the region), is synonymous of sausage. The thousand years old tradition and the quality of the selected local meat make this sausage delicious and unique. For the sausages production are used only local pigs fed with natural products (corns, broad beans, acorns). The long curing and fermentation in air-dried rooms ensures a high digestibility thanks to a low fermentation process that transforms lipid and proteins in a high dietetic and nutritional value food. To maintain unaltered its quality, salami may be preserved in suet, in olive oil or in vacuum-packed.
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