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Best Lombard Salami Types
Originating from the mountainous Oltrepò Pavese, the southwestern part of Lombardy popularly known as the Tuscany of Northern Italy, salame di Varzi is a variety of cured pork sausage. In fact, this protected name refers to a whole variety of cured meats, all produced within the province of Pavia.
Depending on the curing process and its diameter, salame di Varzi can be marketed as: Filzetta, Filzettone, Sottocrespone a Budello Semplice, Cucito a Budello Doppio and Torto or Salametto. The distinctive flavors of these products are directly influenced by the micro-climate of the Staffora Valley - it creates ideal conditions for the maturing process which takes place in ancient Varzi cellars.
THE BEST Salame di Varzi Salamis
Produced exclusively in the northen Italian provinces of Monza and Brianza, Como, Milan and Lecco, salame Brianza is a type of fine-grained, cured pork sausage. It has been produced for centuries, but its gastronomic value wasn't recognised until after the 1970s, when several Lombardian artisan sausage makers became industrial food producers.
The particular microclimate of the wider Brianza area greatly contributes to the special qualities of this product. Salame Brianza has an intense aroma and a delicate, sweet flavor. It is best enjoyed in thick slices, served alongside hot polenta.
The origins of this large-grained, cured sausage can be traced back to the pre-Roman era. Today, salame Cremona is produced only within the northern Italian regions of Lombardy, Emilia-Romagna, Piedmont, and Veneto.
It is made by processing lean meat and fat obtained from Italian heavy pigs of the Large White, Landrace, and Duroc breed. Salame Cremona has a distinctive aroma, a mildly spicy flavor, and it's typically served as an appetizer, accompanied by local cheeses and a hearty glass of wine.
The origins of this sausage can be traced to Lomellina, a historical region of northern Italy, nestled between the rivers of Sesia, Ticino, and Po, and once home to a large Jewish community. Instead of pork, Italian Jews commonly used goose meat to make sausages, adapting standard recipes to better suit their needs for kosher food.
Today, salame d’oca is produced in the province of Pavia, namely the town of Mortara. However, as a result of an interesting fusion between Italian and Jewish gastronomic heritage, this Lombardian specialty is nowadays made with a mixture of lean goose meat and pork fat stuffed in goose skin.
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Best Lombard Salami Producers
Salumi Dedomenici is a family-owned company dedicated to the premium production of authentic Italian cured meats, where tradition, artisanal craftsmanship, and carefully selected ingredients come together to create a unique gastronomic experience.
Located in the heart of Santa Margherita di Staffora, this butchery boasts years of expertise in selecting the finest meats, strictly following traditional processing and aging methods to ensure each product achieves the perfect balance of flavor, texture, and aroma.
Their philosophy is based on using carefully selected pork from pigs raised under the highest standards, with a strong focus on natural aging processes that give each product its distinctive depth of flavor. Whether it's Salame di Varzi D. O.P., Gran Riserva, or other premium specialties, Salumi Dedomenici guarantees uncompromising quality, authenticity, and a deep respect for tradition passed down through generations.
BEST Salumi Dedomenici Meat Products
Agricola Tenca is an Italian family farm located in the Lombardy region, specifically around the town of Casalmaggiore. This farm specializes in the production of high-quality agricultural products, particularly in the fields of livestock farming and cured meats.
Agricola Tenca stands out for its cured meats, which include sausages and other pork delicacies, all made from carefully selected raw materials and traditional production techniques. Their offerings often feature specialties typical of the Lombardy region, produced with a focus on quality and natural ingredients.
BEST Agricola Tenca Meat Products
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Best Lombard Salamis
Salame di Varzi DOP Filzettone from Salumi Dedomenici represents the pinnacle of Italian cured meat tradition, with a protected designation of origin that guarantees authenticity and uncompromising quality. Made from carefully selected pork sourced from locally raised pigs fed a natural diet, this delicacy undergoes a strictly controlled preparation process where the meat is seasoned with salt, pepper, garlic, and local red wine, without the addition of gluten, lactose, or nitrites.
A minimum aging period of 60 days ensures its distinctive softness, rich aroma, and characteristic sweet flavor, making it the perfect choice for connoisseurs of true Italian delicacies who appreciate the fusion of tradition, artisanal craftsmanship, and an unparalleled taste.
Salame l'Unico is a traditional salami made from carefully selected pork meat, which is minced and seasoned with only salt, pepper, and special spices. The drying process takes longer than with standard salamis, resulting in a reduction in the meat’s weight and preventing the growth of harmful microorganisms.
This lengthy process, lasting from 3 to 6 months, allows the salami to mature and develop its distinctive, rich flavor.
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