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Salumeria Guarnaschelli

Mortara · Province of Pavia · Lombardia

Salame d'oca di Mortara IGP

Salumeria Guarnaschelli preserves a singular craft in Mortara: the production of Salame d'oca, a cooked sausage that marries goose and pork within a goose-skin casing—a technique rooted in the Pavia plains. Operating within a protected zone spanning 1502 municipalities across Lombardy, the salumeria maintains the specifications that define this IGP product, transforming dual meats into a distinctly textured delicacy. Their commitment centers on respecting the livestock traditions and curing protocols that distinguish Mortara's salumeria heritage.

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What it makes

IGP

Salame d'oca di Mortara

A traditional cooked sausage made from a mixture of goose and pork meat stuffed into a goose skin casing, typical of the Lomellina area.

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