To savor the taste of the region try buying a selection of spicey sausages, typical of the zone. There are basically two types. The best and more expensive is made up of only the finer parts of the pig, those free from excess fat and crunchy bits such as gristle and bone. It is seasoned for a month with salt, pepper and wild 'finocchio' or fennel.
The second is identical except for the quality of the meat and the addition of hot pepper, no doubt to divert you tastebuds away from the crunchy bits. You can find similar versions all over Italy especially in the north east and lucanica features in the famous ancient roman recipe book by Apicio.
Finding a definitive recipe is not easy as each town and village, and even family, would create their own version depending on taste and what was at hand.
For sure the meat used should be as lean as possible and only taken from the best parts of the pig, ideally from the local black breed.
All pieces should be cleaned of sinews, nerves and fat. The meat should also be treated with salt, black pepper, peperoncino and wild fennel.
Seasoning should be a month long process and the finished product should be slightly smoked.
The center of production for lucanica is Latronico on the edge of the Pollino National Park in the province of Potenza and not far from Lagonegro and Maratea.
As for the recipe we suggest you follow the one outlined for soppressata from nearby Calabria and adjust the ingredients accordingly.