The word luganiga (sausage in english) probably originated in South Italy. Derived from the name Lucania, South Italy region between the Tyrrhenian Sea and the Gulf of Taranto. The meaning is precisely sausage.
Today, the sausage is a typical product of northern Italy. It is primarily a pork sausage that has yet to be done.
The luganighe were prepared the same day the “club” of the pig. After the pig being slaughtered or were bagged salt was added in the intestine of beef, to be preserved. The “club” took place 1 or 2 times a year, certainly in the fall but sometimes in the spring so to ensure supplies for the whole year.
Shoulders and belly are usually used for its production. In fact, the meat should be neither thin nor fat, but a middle ground. If we compare the quality of the meat would come closer to the quality of a Salametto instead of sausage. After chopping the meat is added to the lard, then adds other spices before being stuffed into casings or beef in an artificial gut. The length of the sausage is around 10 cm for 3 to 4 cm wide.
The form is cylindrical, coarse ground, in strings or continuous lengths of different sizes depending on casing used. pink fat and lard are added to the denervated offcuts together with seasoning. The mixture is then minced and further mixed with care. The sausage meat is stuffed into a ‘groppino di capra’ (‘goat’s back’ shape) casing made from a pig’s small intestine in the case of thin sausages or from a cow’s intestines in the case of thicker sausages.
The luganighe can be consumed after several hours, but before it is customary to drain and dry them.