Description

Description of the local lucanica production process: Seasoned pork and beef lucanica, obtained with a mixture of selected meats that are minced, salted and aged for about four weeks

Local lucanica is one of the absolute queens of the gastronomic flavors of our land. It is a cured pork mixed with beef sausage, a little fatter than the Trentino lucanica. We are talking about a salami with a delicate taste, spicy thanks to the hint of pepper and garlic, with a pleasant and characteristic aroma.

Preparing local lucanica is a process that has been going on for a long time and with the utmost respect for tradition. Always focusing on the quality of raw materials, on the absence of condiments or additions that are not completely natural. Because after receiving the raw material, it is stored in a refrigerated cell, minced and properly prepared. Then we move on to kneading, cleaning the casings, drying and natural bagging, before being packaged. The local lucanica represents a fundamental element for many typical dishes of our province.

The local lucanica

This is the case, for example, of the Tonco del pontesel and the Smacafam, or of the very classic tortel de patate. All typical mountain dishes, in which meat is enhanced together with other typical flavors of these latitudes such as potatoes or onions. But the local lucanica also becomes the right flavor for the creation of single, simple or more complex dishes. Like, for example, a second course made up of potatoes and sausage, cooked in a pan. Another solution for a very simple but, at the same time, profoundly tasty dish is represented by crumbled lucanica.

And used in first courses, from pennette to farfalle, to flavor pasta seasoned with sauce and meat sauce. Without forgetting the grill issue. Because even on the grill, the local lucanica maintains its particular flavor and is all to be savoured. Local lucanica is also often used as a symbol of a special relationship, that of Trentino with its past and with a great peasant culture. A past that, reworked and updated, reaches the present day. Valuing more and more what was yesterday to bring traditions into tomorrow.

Characteristics

Type of meat: seasoned Lucanica pork and beef, obtained with a mixture of national pork and selected beef which are minced, salted and aged for about four weeks

Ingredients: Pork, beef, salt, spices, garlic. Sugars: dextrose, sucrose, fructose. Preservatives: E250, E252

Allergens: Gluten: NO GMOs: NO Allergens: NO

Nutritional characteristics per 100 g : Kcal/kjoule 388/1625 Fats 32 of which saturated 11 Carbohydrates 0.0 of which sugars 0.0 Proteins 21 Salt 3.5

Organoleptic characteristics: Colour: red and white coarse-grained mixture Taste:
Typical of seasoned salami, tasty.

Storage: keep in a cool place or in the fridge