With sweet pepper
- Pepper
- Sweet
- Leading aroma
- Wild fennel
Lucanica di Picerno
Lucanica di Picerno IGP is a cured pork sausage from fourteen Lucanian municipalities, with wild fennel as its leading aroma.
- Meat
- Pork
- Leading aroma
- Wild fennel seeds
- Protection
- IGP
- Curing after drying
- At least 18 days
With or without chili heat
The specification permits a hot variant while keeping wild fennel as the dominant aroma.
Hot variant
- Pepper
- Hot
- Leading aroma
- Wild fennel
Coarse grinding and a natural casing
The specified pork cuts are ground through a 10–14 mm plate, then mixed with salt, wild fennel seeds, black pepper and sweet or hot pepper. Only natural casings are allowed. Drying lasts three to seven days, followed by at least 18 days of curing. The familiar U shape is not the only format: a longer version is allowed for slicing.
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