• x BOCCA DI LUPO | Luganega Sausage
  • x BOCCA DI LUPO | Luganega Sausage
  • x BOCCA DI LUPO | Luganega Sausage
  • x BOCCA DI LUPO | Luganega Sausage

x BOCCA DI LUPO | Luganega Sausage 500g

£9.95

Sold Out
  • 1 sausage per pack (approx. 500g)

Select Pack Quantity

We currently have 0 remaining in stock.

Available until Saturday 25 October.

  • delivered fresh
  • native breed
  • cook on the bbq
  • great for home roasting
  • suitable for freezing

Product description

Our Collab with Bocca di Lupo – A Celebration of Regional Italian Cooking
Now in its third year, our collab with Bocca di Lupo has become a true autumnal highlight. It’s rooted in shared values, seasonal appreciation, and a deep love of exceptional food.

There are restaurants, and then there are institutions. This October, we are proud and delighted to announce that our exciting collab with the legendary Bocca di Lupo is back. Led by the rare talent of Jacob Kenedy, the wonderful team at Bocca di Lupo has created a restaurant that is, without exaggeration, one of the most revered and celebrated in all of London.

Bocca di Lupo has just celebrated its 17th year on its charming little street in Soho, a feat which is testament to Jacob’s enduring quality, eye for detail and deep understanding of simple and honest regional Italian cuisine. Bocca di Lupo has truly mastered the art of unfussy Italian cooking, with a menu that puts the quality of the ingredients at the forefront of every dish. This, combined with a profound appreciation for the history and techniques of one of the world's most famous cuisines, results in food that feeds your heart and soul.

In 2018 the folks at Swaledale and Bocca di Lupo connected over a mutual passion for top quality meat; they began working together and the relationship has gone from strength to strength ever since.

In Jacob Kenedy’s Words: Working with Swaledale
“From fat pheasants and plump partridges to little Dexter sirloins and blackface hoggets, the quality of their meat is outstanding. Their pork, in particular, finds its way onto our menu near constantly – as dry-aged, marbled chops, marinated with honey, rosemary and garlic, as shoulder cooked gently with milk, lemon zest and sage, and as sausages, chubby and inviting.”

As the temperature drops and the nights draw in, the artisan talents of Bocca di Lupo and Swaledale come together once again. Two like-minded businesses combining their skills and imagination to bring you a beautifully balanced Luganega sausage.

"The name ‘Luganega’ derives from ‘Lucania,’ the ancient name for today’s Basilicata, but the sausage has gradually migrated north. It is now available across Italy, with a strong presence in the Veneto region.

Perfect for autumn, Swaledale’s pork shoulder and belly is minced, spiced with warming notes of nutmeg, cinnamon, and a hint of clove, and flavoured with the earthy undertones of dried porcini. The Luganega is coiled into a tight spiral, ideal for grilling or pan-frying, ready to be shared at the table."

Ingredients

Pork belly and shoulder (97%), sea salt, porcini powder, ground black pepper, preservative (sulphur dioxide), ground cinnamon, ground clove, ground nutmeg.

  • Allergy advice: For allergens see ingredients in bold
  • Filled into 100% natural casings
  • Gluten-free

Cooking advice

The Luganega sausage has a wonderful depth of flavour and an unmistakably autumnal character, making it a delicious addition to countless dishes. Jacob and his team suggest the following ways to enjoy this versatile sausage:

“At Bocca di Lupo, we tend to serve this with a stew of farro (emmer, similar to spelt) and roasted fresh porcini mushrooms, finished with a little tarragon. If you’d like to do the same, boil some spelt for half an hour or so in just enough salted water to cover, then drain, reserving the liquor. Chop some fresh porcini into little cubes, and sauté until golden with butter and sliced garlic. Add the drained spelt, along with some of its liquor, and cook gently for five to ten minutes until thickened, then stir in chopped fresh tarragon and a little butter.

I might also suggest serving the sausages in a ciabatta as a sandwich (maybe with some mostarda), or with a dollop of polenta, creamy mashed potato or lentils as a simple meal.

Alternatively, it’s delicious with any kind of sautéed mushrooms, with earthy roast vegetables (a fine pumpkin perhaps, or a dark onion), with bitter leaves (Venetian radicchios, dressed with a little oil and balsamic), or indeed, naked and proud, as God intended.

To cook the sausage, heat a barbecue, griddle pan or cast-iron frying pan till medium-hot, then grill or sauté for around 3-4 minutes per side. We like it touching pink in the centre - you may not. Either way, it’s fabulous.”

Journal

Jacob Kenedy’s recipe for Luganega Sausage with Farro & Porcini is available on our Journal. Written exclusively for Swaledale Butchers, it showcases this classic northern Italian sausage.

Background

About Our Pork for Luganega Sausage
Shoulder and belly are our preferred cuts, offering the ideal fat content for a truly succulent Luganega sausage.

Our Tamworth and Middle White pigs are reared outdoors, where they can root, wallow, and express their natural behaviours. Raised at their own pace, the fat naturally marbles the meat, giving the pork exceptional texture.

To enhance its rich flavour, all Swaledale native breed pork is dry-aged on the bone for three weeks in our Himalayan salt chamber. This deepens the distinctive taste further.

Bocca di Lupo’s Luganega Sausage is Always Fresh, Never Frozen®, butchered to order, vacuum-packed, and delivered in recyclable packaging - safely insulated and ready to enjoy.

Customer Reviews

Recommended for You

    Discover Recipes & Cooking Tips

    Benefits of Swaledale Butchers