Lombard Meat Products

The origins of this air-dried, salted beef charcuterie can be traced back to the late Middle Ages, when the techniques of preserving beer, lamb and game had already spread throughout the Lombardian Valtellina valley and Alps. This lean and tender ... READ MORE

Pisto is a typical product from the province of Mantua, and it is very similar to cotechino. Born out of a wish to use leftovers from salami production, today it is recognized as a Prodotto Agroalimentare Tradizionale of... READ MORE

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... READ MORE

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... READ MORE

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 recognis... READ MORE

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 t... READ MORE

Slinzega is a variety of dark red, air-dried salted beef charcuterie produced in the Italian province of Sondrio. Flavored with cinnamon, salt, cloves, pepper, garlic, bay leaves, and red wine, it is similar to another local product, the ... READ MORE

Violino di capra, literally meaning goat violin, is an Italian goat prosciutto produced in the area surrounding the Northern Italian town of Chiavenna. The name comes from its shape, reminiscent of the violin, and the fact that t... READ MORE