L'oca di Sant'Albino

L'oca di Sant'Albino carries forward Mortara's singular craft: transforming goose and pork into Salame d'oca, a cooked sausage stuffed within its own skin casing. Located in Pavia, the producer works within an IGP zone spanning 1502 municipalities across Lombardy, where this hybrid protein achieves its distinctive savour. The technique demands precision—balancing meat ratios, respecting cure times, mastering the temperature-controlled cooking that defines the category. Each salame represents centuries of Mortara's gastronomic identity compressed into a single, demand-rich product.

Contacts