Salsiccia is a term often used as a universal name for many different types of fresh Italian sausages made with minced or ground meat flavored with spices, then stuffed into a natural pork or sheep casing. Although nowadays salsiccia can be found in almost every Italian region, it is believed that the original one was created in the region of Basilicata.
The classic salsiccia lucana is made with locally bred pork meat, minced or ground, flavored with salt, wild fennel seeds, and pepper or peperoncino. There are two main varieties: the first one is made with top-quality leaner parts of meat such as loin and thighs, carefully cleaned from nerves and fat, while the second one is much greasier, made with mixed cuts of meat enriched with pork fat.
Salsiccia must be cooked prior to serving - leaner ones are best when grilled, while the fattier versions are meant for stewing.
