Lombardia Salami – A centuries-old Lombard tradition

Lombardia Salami: 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.

Lombardia Salami: Typical salami from Lombardia include:
Bastardei

Beef and pork
The Bastardei sausages are beef and pork in a natural casing.

Borzat

sheep
Borzat is a special cured meat. It is of sheepskin sacks 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. It comes from the beef shoulder or haunch, which goes through a smoking process.

Bresaola of Valtellina IGP

Beef
Bresaola della Valtellina takes its name from the famous Valtellina geographical district in which it was first produced. Made from raw beef that has 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. They are quickly seasoned and can always be consumed fresh, eaten quickly one at a time. Moreover, the name of this sausage derives exactly from 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.

Lombardia Salami: There are several forms of cotechino,

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
A 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

Horse or Beef plus Pork
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
A typical product of the province of Mantua. Lean pork sausage meat, fat, and rind hard, to be consumed after cooking.

Cotechino Pavese

Pork Salami
A typical product of the province of Pavia. Lean pork sausage meat, fat, and rind hard, to be consumed after cooking.

Cotecotto

Pork Salami
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.

There are several local specialties, some limited to very small areas of Lombardy, some instead present in the entire region.

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 is made from pork fat which is melted, fried and then flavored.

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, the belly of pork, vin brule’, cloves, salt, spices, saltpetre.
Form: finely minced sausage in a natural casing.

Mortadella di Fegato della Valtellina

Pork Salami
This is a specialty 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 central 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 the boned leg of a pig that has been injected with an appropriate brine and aromatic solution, massaged in tanks, placed in molds.

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
It 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. It looks like cylinder size and weight variables, linked to string with an outer surface of gray.

Salame alle Rape

Pork Salami
The 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.

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. A mixture of lean and fat cuts (shoulder, belly, minced neck, minced ham) minced in a mincer and molded into shape by a machine.

Lombardia Salami
Violino di capra – Photo © N*nina

Lombardia Salami: Violino salami are unique in how they are sliced

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
A traditional product of the valleys of Luino (Varese). It ‘a ham made from goat’s leg. And ‘aged product at least 60 days.

Lombardia Salami: what to visit in Lombardia when not eating salami

Real Italian Salami products available for purchasee online.

Calabrese Salame Sliced by Veroni (4 ounce)

Note:Not eligible for Amazon Prime.

Product of Italy

Veroni Salami Milano - 1 Lb Slice

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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.

Product of Italy

Veroni Di Parma Salami 1 Lb.

Get $125 off: Pay $0.00 upon approval for the Amazon Business Prime Card. Terms apply.

Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Today, Veroni brings a fine selection of their choices directly to your table.

Product of Italy

Rovagnati Mortadella with Pistachio 1 Pound Sliced

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

Product of Italy

Note:Not eligible for Amazon Prime.

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

Note:Not eligible for Amazon Prime.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy

Speck

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ut 6 months

Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

High Standards of Quality Control - We Ship with Ice Packs - Ships from New York

Product of Italy

Cotechino from Modena IGP

This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

REFRIGERATE AFTER OPENING

Product of Italy

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

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