Lucanica

Lucanica was a short, fat, 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 troops or slaves from Lucania.^[1][2]

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
• 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^[3][4]

Notes

1. ^ Oxford Companion to Food
2. ^ Touring Club Italiano Le città dell'olio, 2001, Touring Editore pag. 237 ISBN 883652141X
3. ^ Maxine Rodinson, "GHidhā", Encyclopaedia of Islam, Second Edition. full text
4. ^ For the phonetic variation, see Dulaym ibn Masʻūd Qaḥṭānī, Sound changes in Arabic sonorant consonants (not seen)