This was the traditional sausage of every peasant family in Trentino. Today, every butcher produces it by using a rather simple base and adding a secret ingredient. In every case, it remains a delicate tasting, spiced sausage with a pleasant and typical aroma with hints of pepper and garlic.
A must are its cured variations made with horse meat, goat meat (typical of Val di Fiemme) or with Trentino ostrich meat (made in Valsugana).
Fresh lucanica instead is the ingredient of many typical dishes and especially of canederli, tonco de pontesel and smacafam.