FAT CONSERVED GOOSE SALAMI

Goose salami is a specialty product of Lomellina, the area within Po, Ticino and Sesia rivers in the Province of Pavia, where goose breeding has ancient roots thanks to the several fresh water founts and rich grass.
This product has a long tradition: among the inspirers of goose salami the Jewish communities who lived in Lomellina at the time of Ludwig the Moor, who commissioned the salami makers to produce goose salami and cracklings in observance of the Kasher cuisine prohibition to use pork meat. However, the origin of this salami has different interpretations. The most accredited explanation founds on the fact that goose meat could not be sufficient to satisfy the taste of most of the non-Jewish consumers. Some master salami makers of Mortara must have likely “invented” its combination with pork meat, which has become the traditional recipe followed until nowadays to produce goose salami, that is mixing two parts of pork with one of goose meats.
Adapted as a starter or for a delicious snack. We advise you to accompany its delicate meats with a smooth aromatic white wine.

Produced with accurately selected high quality pork meats, it does not contain milk derivates, and so is perfectly indicated for people who suffer from milk protein intolerance.

Updated February 25^th 2006