The history of this product of the butchery of Lucca dates back to ancient times. All butchers asked, both from plain of Lucca and from Serchio Valley, remember that the sausage has always been produced, at least since people have slaughtered pigs in Lucca. The manufacturing technique and the appearance remained almost unchanged during the time, confirming the traditional nature of this product. It is presented as a series of elements with a more or less cylindrical shape of 7-9 cm in length and a diameter of about 5 cm, the so-called “mice”. The “mice” are held together and, at the same time, distinguished from each other by a piece of string which runs over the entire length of the casing (2-3 meters). The “mice” are among the distinctive features of the product both for the irregularities in their shape, handcrafted, and for their looks rather “squat”, compared with the conventional sausages. The balanced relation between the lean and the fat part makes the dough gently soft to be spread on bread. It has the smell and taste of fresh spiced and delicate meat. The simplicity in the preparation (little business investment both in terms of necessary equipment and the local storage) and the short space of time that passes before consumption (4-5 days) undoubtedly contribute to the success of this sausage.
Cured Meats and Cheeses