Lucanica di Picerno, a product that derives from the ancient lucanica sausage
Lucanica was a rustic pork sausage in ancient Roman cuisine.
Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania;[1] according to Cicero and Martial, it was brought by Roman troops or slaves from Lucania.[2][3]
It has given its name to a variety of sausages (fresh, cured, and smoked) in Mediterranean cuisine and its colonial offshoots, including:
Italian luganega or lucanica
Portuguese and Brazilian linguiça
Bulgarian lukanka or loukanka
Macedonian (Western dialects) lukanec/луканец or lukanci/луканци
Albanian (Arbëresh community in Italy) likëngë or lekëngë, also llukanik in Albania.
Greek loukaniko, a fresh sausage usually flavored with orange peel
Spanish, Latin American, and Philippine longaniza, a name which covers both fresh and cured sausages
Arabic laqāniq, naqāniq, or maqāniq, made of mutton and some semolina[4][5]
Modern Hebrew naqniq (נקניק), an umbrella term for "sausage"
Basque lukainka
Croatian luganiga, flavored with cinnamon
Today, lucanica sausage is identified as Lucanica di Picerno, produced in Basilicata (whose territory was part of the ancient Lucania).[6]
^Jenkins, N.H. (2007). Cucina del Sole: A Celebration of Southern Italian Cooking. HarperCollins. p. 16. ISBN 978-0-06-072343-9. Retrieved May 19, 2016.
^Oxford Companion to Food
^Touring Club Italiano Le città dell'olio, 2001, Touring Editore pag. 237 ISBN 88-365-2141-X
^Maxime Rodinson, "GHidhā", Encyclopaedia of Islam, Second Edition. full text
^For the phonetic variation, see Dulaym ibn Masʻūd Qaḥṭānī, Sound changes in Arabic sonorant consonants (not seen)
^"The Lucanica di Picerno, A Historical Sausage". Arte Cibo. Retrieved September 16, 2020.
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