Luganega Trevigiana

Luganega is a special variety of a very long coiled sausage made with pig’s meat, whose origin is still a subject of debate - although today it is a widely recognized as a northern sausage, some say that it originated from the south, deriving its name from the ancient town of Lucania. The region of Veneto is renowned for their variety - Luganega trevigana, that has been prepared around Treviso since the Middle Ages. Made exclusively with locally bred pork meat that is stuffed into bowels and tied, luganega trevigiana is not cured, so it must be cooked before eating. It comes in two varieties: the lean one suitable for barbecuing, and the fatty one that is best enjoyed stewed or boiled.