Description
Traditional Lomellina salami: a masterpiece of tradition and flavour
Traditional Lomellina salami, known as goose salami, is a food product that embodies the richness of the Pavia province’s culinary tradition.
Distinctive features of Salame d’oca della Lomellina
This unique and distinctive cured meat stands out in the panorama of typical Italian products for its artisanal preparation and high-quality ingredients, which encapsulate the flavour and essence of this land rich in history and gastronomic culture.
An artisanal production process
The production process of traditional Salame d’Oca della Lomellina is a true example of craftsmanship and attention to detail.
After careful selection, the lean goose meat is minced and carefully handled to obtain a homogenous mixture.
This mixture, together with other selected ingredients, is then stuffed into the goose skin, which is previously trimmed and sewn by hand, a method that testifies to the commitment to preserving traditional techniques and offering a product of authentic quality.
Cooking and storage of Lomellina goose salami
Another distinctive aspect of Goose Salami is its cooking method. Unlike raw salami, this salami is gently cooked in water, a process that enhances its tenderness and flavour and gives it a unique texture.
After cooking, the salami is cooled and stored in a refrigerator until sale, ensuring that each slice retains its freshness and unmistakable taste.
Goose salami: a versatile and delicious product
Salame d’Oca della Lomellina is incredibly versatile in the kitchen.
It can be enjoyed on its own, as a tasty snack, or it can be the star of refined starters, charcuterie boards, or be paired with typical regional cheeses.
Its delicacy also makes it an ideal ingredient to enrich salads, gourmet sandwiches and innovative dishes that require a unique touch of flavour.
Other proposals for its consumption
- Incorporated into risottos: Lomellina goose salami can be diced and added to a risotto towards the end of cooking. This gives the dish a rich depth of flavour, combining the unique taste of the salami with the creaminess of the risotto.
- As an ingredient in quiches and savoury pies: thinly sliced or diced, goose salami can be incorporated into quiches and savoury pies, adding an intense flavour and pleasant texture. Combined with vegetables and cheese, it can create a particularly delicious balance of flavours.
- In creative salads: Traditional Lomellina goose salami, cut into thin strips, can be added to gourmet salads for a unique touch of flavour and texture. Combined with ingredients such as crunchy nuts, mature cheeses and a variety of fresh vegetables, it can transform a simple salad into a rich and tasty dish.
Other useful information on the traditional Lomellina goose salami from Pavia
450 g
INGREDIENTS: lean goose meat (33%), lean pork (33%), bacon and pork cheek 33%, salt, pepper, natural flavours from aromatic plants, wine (may contain sulphites), preservatives required by law E250.
STORAGE: temperature between 0 ° and 4 °.
DESCRIPTION: typical product of the Lomellina area (Pavia). The mixture obtained from the manipulation of the ingredients is stuffed into previously trimmed and sewn goose skin, then cooked in water. The cooked salami is cooled and stored in the refrigerator until it is sold.
TASTING SUGGESTIONS: as a cold appetizer served thinly or warm with thick slices as a main course (attention: do not heat the salami in a “flame or in the oven” but in a “bain-marie” in its vacuum-sealed package). Tip: sandwich with cooked goose salami and a “nice glass of wine”.
NUTRITION DECLARATION – GOOSE SALAMI-Average values per 100g: Energy: Kj 1461 Kcal 353 – Fat / Lipids 30 g of which saturated fatty acids 9.56 g – Carbohydrates 0 g of which sugars 0 g – Proteins 20.63 g – Salt 1.94 g.
PACKAGING: vacuum packed.
TO BE CONSUMED (shelf-life): 75 days from the packaging date, expiry date on the label: day, month, year. Once the package has been opened, it is advisable to consume the product within 10 days (it must be kept in the refrigerator, temperature between 0 ° and 4 °).
