Artisanal Luganega sausage made with pigs raised and slaughtered in the province of Brescia.
Among the best typical products from Brescia, we find the salamelle and the pure pork luganega.
Both are truly unique thanks to the presence of the best cuts of fresh Brescia pork, with a predominance of thigh meat.
- The dough has a semi-fine grain, the fresh sausage is packaged with natural casing and the added spices enhance the quality meats without covering their taste.
- It’s almost an essential element in the kitchen, there are various uses for it: you can eat it on its own, grilled, on pizza, or in ragù. It’s perfect for getting creative in the kitchen!
- The aroma it releases while cooking is irresistible, we especially recommend grilling it.
Luganega made from pure pork: Brescia tradition with taste, recipes, and storage tips
What is the pure pork Brescia luganega?
It’s a fresh artisanal sausage with a semi-fine grain mixture, stuffed in natural casing. We make it with selected pork cuts (mostly thigh) from small farms in the province of Brescia, between Valle Sabbia and surroundings. The taste is full and fragrant, perfect for everyday cooking. Our luganega comes in a package of about 500 g, made by the trusted producer Carni e Salumi Vassalini, a symbol of Brescia quality.
How do you store fresh luganega and can I freeze it?
Keep it in the fridge between 0–4°C and consume it within a few days.
You can freeze it: portion it and store it well sealed, so you’ll have a ready dose for grilling or ragù; always defrost in the fridge.
Once opened, use it quickly to preserve aroma and juiciness.
Practical tip: if there’s any cooked leftover, crumble it and freeze the sauce already prepared for a quick “alla bresciana” seasoning.
How to cook luganega: better on the grill, in a ragù, or on pizza?
All three! 😋
Grill: whole “spiral” or in pieces; turn it often for even cooking.
Ragù: cut the casing, crumble in a pan and deglaze as you like (white wine or broth); great with short pasta or polenta.
Pizza: quickly brown the luganega and add it halfway through cooking.
For a local pairing, go for polenta, stewed onions, and a Lombard red. It’s the “queen” of the Brescian barbecue, but it also works great in homemade sauces.
Nutritional values of pure pork luganega
| Average values | per 100 grams |
|---|---|
| Energy | 346 Kj 1148 Kcal |
| Fats | 31.33 g |
| Saturated fatty acids | 11.27 g |
| Carbohydrates | 0.65 g |
| Sugars | 0 g |
| Proteins | 14.25 g |
| Salt | 0.7 g |
| Fiber | 0 g |
Package of about 500 grams
Principe Amedeo Angelo Guerra (verified owner) –
Gia’ provato altre volte. Cibo di ottima qualita’!