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For the Lucanian sausage of to-day is the Lucanica unchanged; the same tough, greasy, odoriferous compound, in fact, that Cicero describes as “an intestine, stuffed with minced pork, mixed with ground pepper, cummin, savory, rue, rock-parsley, berries of laurel, and suet.” And we have only to add that mingling with the above-mentioned condiments there was an all-pervading flavour of wood-smoke, due to the sausage’s place of storage, a hook within the kitchen chimney.
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