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Salame d'Oca di Mortara

Goose and pork sausage, made with goose meat and pork fat stuffed in goose skin, from Lomellina, Pavia, Lombardy, Italy

Salame d'Oca di Mortara
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Recipes

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Salame d'Oca di Mortara PGI :: Qualigeo

Salame d’Oca di Mortara PGI is a cooked charcuterie product stuffed in goose skin, made of goose meat minced with lean meat and pork fat, kneaded together to form a solid, homogenous and compact mixture...
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Salame D’Oca di Mortara | Local Sausage/Salami From Lomellina, Italy | TasteAtlas

What is Salame d’Oca di Mortara? The origins of this sausage can be traced to Lomellina, a historical region of northern Italy, nestled between the rivers of Sesia, Ticino, and Po, and once home to a large Jewish community. Instead of pork, Italian Jews...
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Salame d’Oca di Mortara IGP :: Qualigeo

Il Salame d’Oca di Mortara IGP è un prodotto di salumeria insaccato in pelle d’oca e cotto, composto da carne d’oca tritata assieme a carni magre e grasse di suino, il tutto impastato fino a ottenere un preparato consistente, omogeneo e compatto...

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