Lombard Salamis

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