We use only selected meat from naturally raised pigs and deer to produce our lucanica. The processing respects the rules of the Trentino regional tradition, a process handed down over the years that focuses primarily on the quality of the raw materials. Pork and venison are minced, flavored and bagged. The mixture is then massaged and stung to prevent the formation of air bubbles. The sausage is then left to dry and season in protected and controlled environments.
Venison lucanica is extremely interesting to pair with many dishes and wines. It is usually offered in mixed boards of cured meats and cheeses, to be tasted with prunes in syrup or onion jam whose sweetness creates a pleasant contrast with the wilder aroma of the deer; a good robust red wine such as Teroldego makes it unforgettable.
Venison lucanica is also an interesting accompaniment to many traditional dishes, such as Tonco del Pontesel and Smacafam or even in the classic potato tortel; it generally enhances all the typical flavors of the mountains and is excellent as a condiment in simpler dishes such as pasta or in a strong-flavored ragout. An intense cured meat such as venison lucanica also pairs harmoniously with a light or amber beer.