Salame Cremona

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.