Luganega is a traditional mild and lean pork sausage made throughout Italy, most notably in the northern areas, such as Trentino. It is sometimes referred to as Luganega da Monza because it is especially popular in the town of Monza, in the northwest region in Lombardia.

Generally produced with meat taken from the neck or the cheek of the pig (though some regions take meat from the rib), the meat is seasoned with nutmeg, coriander, pepper, cinnamon, and sometimes Parmigiano Reggiano before being stuffed into a natural sheep or hog casing.

Some salumerias in other regions add different ingredients such as grated lemon or orange zest to vary the flavor, fattiness, or spiciness of their luganega. At Babbo, we like to add cinnamon, nutmeg, salt, white pepper and coriander.

Luganega is found in all Italian meat markets and many American as well, though in Italy, its often referred to as salsiccia al metro because its sold by length, rather than weight. Luganega sausage goes nicely with soft polenta or on top of risotto dishes.