Salame d'oca di Mortara
Food · PGI · 1502 municipalities
Salame d'oca di Mortara stands out in the Italian charcuterie landscape as a rare goose-based specialty, distinguishing it from the typical pork-only salamis of neighbouring areas. Officially recognized with European protection in 2003, this unique denomination is rooted in Lombardy, where its production zone spans 1502 municipalities, including Abbiategrasso. Today, the specific requirements of this goose sausage are upheld by only 7 verified producers under the Consorzio di Tutela del Salame d'oca di Mortara. This small cohort ensures that the regional craft of processing goose remains highly localized and distinct from other northern Italian charcuterie.
The producers 7
+ 1 more — every one from the consortium's official list
Frequently asked questions
- Where is Salame d'oca di Mortara produced?
- Salame d'oca di Mortara is produced in 1502 municipalities in Lombardy, Italy: Abbadia Cerreto, Abbadia Lariana, Abbiategrasso, Acquafredda and more.
- What does IGP mean?
- IGP (PGI — Protected Geographical Indication) certifies that at least one production step happens in the defined geographic area.