The sausage is present in our region since the pre-Roman period. It represents the most known and consumed Lucanian product: the ancient recipe contemplates the use of the pork shoulder and fat parts, flavoured with salt, fennel seeds and powdered Crusco pepper; this mix is chooped and stuffed in a natural gut. The aging is made on wood poles for two weeks in a dry and ventilated room. It is used in many recipes but it's perfect for selections of cold cuts and cheese in appetizers.