Aged Lucanian black pork sausage under lard draws on an ancient and effective preservation method that keeps the meat's flavor and aromas intact. The lard is obtained by melting the pig's fat over fire. Once solidified, it turns white and is ready to be used to preserve sausages in a terracotta jar with a cork lid. Two versions are available: sweet with Senise pepper and wild fennel seeds, and spicy with hot pepper and wild fennel seeds.
