Salame d'oca di Mortara
Salame d’oca di Mortara IGP is a cooked goose-and-pork salame from Lomellina, enclosed in goose skin.
- Meat
- Goose and pork
- Casing
- Goose skin
- Style
- Cooked salame
- Protection
- IGP
Goose skin encloses the mixture
Despite its name, the protected recipe combines goose meat with lean pork and pork fat. Salted, trimmed goose skin is stitched to form the casing. After a brief drying stage, the salame is cooked and cooled. The specification’s production area is a defined group of Lomellina municipalities in Pavia province, rather than all of Lombardy.
