The Sausage Italian De Salvo bold it is handcrafted without preservatives, with high quality 100% natural raw materials. One of the symbols of the typical products of Italian cuisine, produced with the same traditional methods of the past, our dried sausage can be placed at the top for its quality as nothing is left to chance in its production process.

Starting from pigs reared according to the rules of our supply chain in respect of animal welfare up to slow maturation in an uncontaminated air like that of Basilicata and the National Park. Also, history teaches that the sausage was invented in our lands, originally called "Luganega" (Lucanica or Luganica), click here to learn more about the history in this Wikipedia article.

Why is it genuine and natural?

Our cured meats have from the beginning obtained the environmental quality mark of
" Pollino National Park " certifying their production within the delimited geographical area.

The parts of the pig we use for the sausage:

For this salami the redest meats are used



our pigs are raised in a semi-wild state according to the rules of our supply chain exclusively in Basilicata fed purely with natural feed.

Sausage Lucanica De Salvo is produced with slow maturation.

We use a customized production system, alternating drying and drying periods with and without cells.

about 35

Aging days



The reddish color of the salami is given
by the Pepper I.G.P. ground Senise
which can be sweet or spicy.


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