Lucanica

Lucanica was a rustic pork sausage in ancient Roman cuisine. Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according to Cicero and Martial, it was brought by Roman soldiers from Lucania.

It has given its name to a variety of sausages (fresh, cured, and smoked) in Mediterranean cuisine and its colonial offshoots, including:


 * Italian luganega or lucanica
 * Portuguese and Brazilian linguiça
 * Bulgarian lukanka or loukanka
 * Macedonian (Western dialects) lukanec/луканец or lukanci/луканци
 * Albanian (Arbëresh community in Italy) likëngë or lekëngë, also llukanik in Albania.
 * Greek loukaniko, a fresh sausage usually flavored with orange peel
 * Spanish, Latin American and Philippine longaniza, a name which covers both fresh and cured sausages
 * Arabic laqāniq, naqāniq, or maqāniq, made of mutton and some semolina
 * Modern Hebrew naqniq (נקניק), an umbrella term for 'sausage'
 * Basque lukainka
 * Croatian luganiga, flavored with cinnamon

Today, lucanica is identified as lucanica di Picerno, produced in Basilicata (whose territory was part of the ancient Lucania).