Luganiga, also called lucanica or luganega, is a type of long and thin sausage very common in northern Italy. It is prepared with lean and fat parts of pork only, salt, pepper and spices and then stuffed into casings, which come from the small intestine of the pig. It is slightly moist to the touch.

Luganiga should be eaten fresh (it cannot be kept for more than 72 hours) but it can be even cooked stewed, in a pan or in sauces. It is not very suitable for grilling and roasting. Before cooking, it is best to prick its skin with a needle or a skewer, so that the fat contained in the dough is releseaed and mixes with the other ingredients of the seasoning.