Salame d’Oca di Mortara

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.

Salame d’oca di Mortara has a sweet and delicate flavor and a mildly spicy aroma. It is an essential part of any Lombardian charcuterie platter and pairs perfectly with aromatic white wines.