Fresh or cured, cooked or raw sausages, salami and goose cracklings or pork, a variety of fruit flavors of an old Lombard tradition of meat processing.
There are 8 charcuterie DOP (PDO) and IGP (PGI) in Lombardy, but in addition to the traditional ones there are over 60 which may have at least 25 years of manufacturing history behind ...
| Bastardei |
Beef and pork |
The Bastardei sausages are beef and pork in natural casing. |
| Borzat |
sheep |
Borzat is a special cured meat made up of sheepskin sacks filled with the meat and fat of the same animal. |
| Bresaola affumicata |
Beef |
A staple food of smugglers during their "missions", smoked Bresaola is a variation of the more famous Bresaola obtained from the beef shoulder or haunch, which goes through a smoking process. |
| Bresaola of Valtellina IGP DOP |
Beef |
Bresaola della Valtellina takes its name from the famous Valtellina geographical
district in which it was first produced. Bresaola is made from raw beef that has
been salted and naturally aged. |
| Bresaola di Cervo |
Venison |
Intensely red Bresaola, firm and slightly
sweet. |
| Cacciatorini DOP |
Pork Salami |
Cacciatorini sausages are popular for their characteristic taste and small size, which
is quickly seasoned and can always be consumed fresh, since eaten quickly one at a time.
Moreover, the name of this sausage derives exactly from a widespread rural use of hunters
who used to bring short sausages with them in their excursions because, considering their
reduced size, they could place them easily in their sacks. |
| Coppa ciochetùna |
Pork Salami |
Lombardy Pork Cremona's famous pork sausage, typically boiled and served with lentils to ring in the New Year; artisanal producers still flavor the forcemeat with vanilla. This rich sausage needs to be slowly simmered for hours. |
| Cotechino |
Pork Salami |
Lombardy Pork Cremona's famous pork sausage, typically boiled and served with lentils to ring in the New Year; artisanal producers still flavor the forcemeat with vanilla. This rich sausage needs to be slowly simmered for hours. |
| Cotechino bianco |
Pork Salami |
Typical Product Valchiavenna and Valtellina (Sondrio).
To be consumed after cooking raw sausage composed of pork rind and minced spiced, stuffed into beef casings. |
| Cotechino Cremonese vaniglia |
Pork Salami |
Typical product of the province of Cremona.
The attribute refers to the vanilla sweetness of the dough and not the presence of this aroma. |
| Cotechino della Bergamasca |
Pork Salami |
Fresh raw sausage, made with pork, typical of the province of Bergamo.
It comes in a cylindrical shape slightly curved, diameter 40 to 44 mm, bound with twine, mainly deep red color with white parts of the visible fat. |
| Cotechino di carni miste |
Pork Salami |
Salami to consume cooked, consisting of lean cuts of horse meat or beef, with the possible addition of pork in varying percentages, pork fat, usually bacon or pancetta, pork rinds crushed grain mixed with media and then adding salt, pepper and other spices. |
| Cotechino Mantovano alla vaniglia |
Pork Salami |
Typical product of the province of Mantua.
Lean pork sausage meat, fat and rind hard, to be consumed after cooking. |
| Cotechino Pavese |
Pork Salami |
Typical product of the province of Pavia.
Lean pork sausage meat, fat and rind hard, to be consumed after cooking. |
| Cotecotto |
Beef and Pork |
Sold pre-cooked sausage made from a mixture of lean cuts of pork, less frequently equine or bovine, fatty cuts of pork rind and minced, seasoned with salt, herbs and other ingredients vary from manufacturer to manufacturer, sausages in natural casing. |
| Cuz |
Sheep |
Sheep flesh preserved in its own fat, Cuz is one of the typical specialties of the municipality of Corteno Golgi, in the province of Brescia. |
| Fegato grasso d'oca |
Goose |
Goose foie gras is made from 6-month old adult free-range geese, or more often with battery-raised geese, fed on forage and maize and ready in just 2 months. |
| Fiocco Prosciutto crudo |
Pork Salami |
Raw Ham 'Fiocco' is produced in the area of Valtellina. Smoked boneless ham is characterized
by square and regular shape. |
| Greppole |
Pork |
Greppole are made from pork fat which is melted, fried and then flavoured. |
| Luganiga |
Pork Salami |
Also known in Italy as:
luganega luganiga (when it comes in a natural or synthetic casing),
salsisa, groppino, it comes from the area of the Lombardy Region and is
made from minced pork offcuts, eaten fresh after cooking. denervated
lean and fat pork, pink fat, lard, cinnamon, pepper, cloves, nutmeg,
musk, rose wine, sugar, saffron, pine nuts, raisins.
|
| Mortadella di Fegato |
Pork Salami |
Liver mortadella: pork sausage with medium to long maturation time
that is eaten raw or boiled.
|
| Mortadella di Fegato al vin brule' |
Pork Salami |
Also known in Italy as:
Mortadela de fidig or Mortadell de fidich
Lombardy Region: pork sausage with short maturation time that is eaten
cooked.
Ingredients: pig's liver. pork, belly of pork, vin brule', cloves, salt,
spices, saltpetre.
Form: finely minced sausage in natural casing. |
| Mortadella di Fegato della Valtellina |
Pork Salami |
This is a speciality of Valtellina that bears a distant similarity
to the ‘mazzafegati’ (pork sausage made with orange peel, pine nuts and
raisins) of the Abruzzo and Molise regions. |
| Pancetta |
Pork Salami |
Fatty meat from the pig's belly, shaped in rectangles or coiled. Essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes. |
| Pancetta pavese |
Pork Salami |
Also called Panséta, the Pancetta Pavese is a typical salami of the province of Pavia obtained by salting and maturation of the fat layer located in the ventral part of the half-pig. |
| Prosciutto Cotto |
Pork Salami |
Baked ham; large thighs are de-boned, then
cured in a salt brine, massaged, baked, and marketed without curing.
The sausage is obtained
from boned leg of a pig that has been injected with an appropriate brine
and aromatic solution, massaged in tanks, placed in moulds. |
| Salame Brianza DOP |
Pork Salami |
Spiced pork salami.
Salami-making in the region of Lombardy dates back to the days of the Lombards, but the practice was given a fresh impulse by monastic orders which, partly for medicinal and therapeutic reasons, encouraged the development of pork butchering. |
| Salame di capra |
Goat Salami |
Obtained by using selected parts of the goat (leg and shoulder), who are deprived of fat and nerve tissues. Typical of Valcamonica. |
| Salame di Cremona all'aglio IGP |
Pork Salami |
Salami made from prized cuts of pork, belly
fat, salt, crushed garlic, and red wine; aged 6 months.
It comes from the Cremona
lowlands, in particular the areas of Soresina, Pizzighettone, Vescovato
(CR) It is a pork sausage eaten raw after medium to long
maturation, made with veined pork; salt, peppercorns, red wine, garlic,
natural aromas. |
| Salame di Filzetta |
Pork Salami |
Comes from the area of the
province of Cremona, it is a pork sausage, matured for a medium to long
period and eaten raw. Ingredients: pork taken from the area between the loins and the neck,
peppercorns, natural aromas at producer's discretion, saltpetre
(optional). |
| Salame di Mantova |
Pork Salami |
Salami made from coarsely ground or
knife-cut pork shoulder and belly mixed with trimmings from
Prosciutto-making and white wine; aged 3 months and perfect for the
grill. |
| Salame di Montisola |
Pork Salami |
Salame Montisola is traditionally produced in the municipality of Monte Isola, in the Province of Brescia. |
| Salame di S.Benedetto Po sotto la cenere |
Pork Salami |
Produced in the traditional way in San Benedetto Po, province of Mantua, salami under the ashes is a raw sausage, made with pork, cooked on the embers. Looks like cylinder size and weight variables, linked to string with an outer surface of gray. |
| Salame alle Rape |
Pork Salami |
Salami that includes pork fat, cooked
cabbage, and turnips; a specialty of Livigno, where the altitude forbids
anything but turnip cultivation. |
| Salame di Varzi DOP |
Pork Salami |
The
origins of Salame di Varzi go back to the time of the Lombard invasion.
The custom of eating pork became established precisely in those areas
that the Lombards conquered. In the twelfth century, Salame di Varzi was
a much cherished delicacy for the Malaspina marquis, feudal lords of the
area, who made it for their own family. |
| Salame d'Oca di Mortara IGP |
Goose and pork |
Goose salami is a specialty of Lomellina, an area in the province of
Pavia, in Lombardy, which is delimited by the rivers Po, Ticino, and
Sesia.
Thanks to the abundance of grazing herbs and freshwater springs, goose
farming has been practiced in this area since ancient times. The town of
Mortara, which gives its name to the local salami, is the historical and
geographical center of this territory. |
Salame Milano
(Milan Salami) |
Pork and beef |
The fat and lean parts are
first refrigerated to harden them and are then passed under the cutter
before they are minced and then mixed. This finely minced mixture is
then stuffed into a stitched natural pig's intestine casing. The salami
is then strung tightly together.
Maturation varies from 30 to 70 days depending on size. |
| Salsiccia di Castrato |
Mutton |
Rare sausage from the Valcamonica. |
| Salumi equini della Valchiavenna |
Horse |
The most famous is the "slinzegha", obtained with cuts of horse meat processed for dry salting vats originally in beech or oak, now in stainless steel for reasons of hygiene |
| Slinzega bovina |
Beef |
Beef Slinzega is whole aged beef, typical of the province of Sondrio. |
| Slinzega di cavallo |
Horse |
The slinzegha is nothing but a little dried beef, packed with clippings from the advanced machining hamstrings with whom he made the classic bresaola |
| Soppressata Bresciana |
Pork Salami |
The lean pork is marinated, ground and bagged, adding in a whole piece of glass or capocollo. Using a quite large intestine or the bladder. |
| Spalla Cotta di San Secondo |
Pork Salami |
The cured pork shoulder Giuseppe Verdi
loved; aged from 2 to 3 months, smoked or unsmoked, today made also in the province of Cremona. |
| Strinu' |
Beef and pork |
Sausage flavored with wine, garlic, cloves,
cinnamon, nutmeg, and pepper; made in the Valcamonica. |
| Verzini |
Pork Salami |
Also known in Italy as:
verzin, salamella fresca, come from the area of the Lombardy Region
They are fresh all-pork sausage that is cooked before being eaten.
Mixture of lean and fat cuts (shoulder, belly, minced neck, minced ham)
minced in a mincer and moulded into shape by a machine.
|
| Violino di capra della Valchiavenna |
Sheep, goat, or chamois |
The name derives not so much from the shape as from the
characteristic way of holding it for slicing. It is placed on the arm
like a violin and sliced thinly using the knife as a bow.
|
| Violino della Valcamonica |
lamb, goat, or chamois |
It 'a leg of ham made from goat, lamb, deer or chamois. The name derives not so much from the shape as from the
characteristic way of holding it for slicing. It is placed on the arm
like a violin and sliced thinly using the knife as a bow.
|
| Violino di capra |
goat |
The name derives not so much from the shape as from the
characteristic way of holding it for slicing. It is placed on the arm
like a violin and sliced thinly using the knife as a bow. |
| Violino di capra del Luinese |
goat |
Traditional product of the valleys of Luino (Varese).
It 'a ham made from goat's leg.
And 'aged product at least 60 days. |
