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Salumificio Bertoni

Vigevano · Province of Pavia · Lombardia

Salame d'oca di Mortara IGP

Salumificio Bertoni operates in Vigevano, at the heart of the Salame d'Oca di Mortara IGP production zone spanning 1502 municipalities across Lombardy. The house specialises in the region's most distinctive cured meat: a cooked sausage blending goose and pork, traditionally enclosed in goose skin. This unusual casing—a defining technical marker—requires skill refined over decades, setting Bertoni's interpretation apart within a category where few producers still master the craft of fowl-based salume.

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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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