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Lucanian dry sausage is a typical sausage from Basilicata, with origins dating back to the Roman Empire. Made with pork, salt, black pepper, fennel seeds and chilli pepper, it is aged for several months. This cured meat is known for its intense and spicy flavour and can be eaten as an appetizer, in first courses or in second courses. The ideal storage is in a cool and dry place, wrapped in a cotton cloth. Lucanian dry sausage is a symbol of the Lucanian culinary tradition, capable of delighting the palate with its authentic flavours.