Its story..

The naturalness and simplicity that characterize its production process justify various theses about its genesis and the multiplicity of connotations offered by national territory. Marco Terenzio Varrone, otherwise known as the “Reatino”, Roman scholar lived in last century BC, thanks to his military background, has handed down a direct witness of the preservation technique and transport of minced meat in a natural gut adopted by legionaries. This method was acquired by the Lucan people defeated and dominated since the third century BC.

To this historical and geographical collocation it would be attributed the etymology of the terms “Luganica” or “Luganega”, used for typical productions of some northern regions such as Veneto, Trentino and Lombardy. Furthermore, according to local tradition, Teodolinda, Lombard and Italian Queen from 589 to 616 AD, beautiful and intelligent woman, well loved by her people,among the merits of his prosperous and fruitful reign, would have donated to the inhabitants of Monza the recipe of the sausage.

…how is made, let’s go backstage

Our sausage is made exclusively of national meat: 60% from pork shoulder and 40% from bacon.

The authenticity of the product is guaranteed first of all by the simplicity of its manufacture. Once meat is minced, we proceed to the dough with the addition of salt, pepper, flavors and garlic,of course, in the most popular version of the Tuscan territory. As already pointed out, the choice and dosage of spices and flavors, allow us to modulate and shape the organoleptic characteristics to the needs of the various areas of our region and beyond its borders.

As usual, bagging takes place in the gut and subsequent binding allows us to diversify production according to weight and size.

Our range