title: Lucanica
text: # Lucanica
  
  Lucanica was a rustic pork sausage in Ancient Roman cuisine.
  
  Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according to Cicero and Martial, it was brought by Roman troops or slaves from Lucania.
  
  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
  * 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).
  
  