Casa Angela

In the Lomellina area of Pavia, in Mortara, Casa Angela produces Salame d'Oca di Mortara IGP according to a formula that intertwines goose and pork, encased in the characteristic goose skin casing. It is a cured meat that speaks of a landscape of water and rice paddies, where goose farming has shaped local cuisine for centuries and continues to define its gastronomic identity. The denomination extends over a vast area—one thousand five hundred and two municipalities—but it is here, in the active salumificio, that the craft can be observed up close. Casa Angela welcomes visitors to taste and purchase its products directly, combining the production side with unpretentious hospitality. It's worth stopping: tasting the salami where it is made means appreciating its texture, measured fat, and the balance between the two meats. A brief visit, but enough to connect the flavor to its place of origin and to take home a piece of this Lomellina geography.

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