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Lucanica was a short, fat, 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:

See also[edit]


  1. ^ 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. 
  2. ^ Oxford Companion to Food
  3. ^ Touring Club Italiano Le città dell'olio, 2001, Touring Editore pag. 237 ISBN 88-365-2141-X
  4. ^ Maxime Rodinson, "GHidhā", Encyclopaedia of Islam, Second Edition. full text
  5. ^ For the phonetic variation, see Dulaym ibn Masʻūd Qaḥṭānī, Sound changes in Arabic sonorant consonants (not seen)