Without a doubt, Luganega is the ultimate Trentino salami. It is made using lean pork and pork fat, coarsely minced, seasoned with salt, ground pepper and garlic. The mixture is packed into natural casings to form chains up to 4 meters long, tied at regular intervals to form small salami about 10 to 15 centimeters long and 3 to 5 centimeters in diameter. Luganega can also be smoked and the further north one goes, towards Alto Adige, the more the local variations reflect the South Tyrolean tradition of smoking over burning charcoal and juniper berries. Each of Trentino’s valleys has its own particular version: In some areas, game is added, or beef, mutton or goat as a way of using up meat from older animals.