Lombardia – Lombardy Salami

They include fresh or cured, cooked or raw sausages, salami, goose cracklings, or pork, a variety of fruit flavors of an old Lombard tradition of meat processing.

There are eight charcuterie DOP (PDO) and IGP (PGI) in Lombardy, but in addition to the traditional ones, there are over 60 which may have at least 25 years of manufacturing history behind them…

Typical salami from Lombardia include:


Beef and pork

The Bastardei sausages are beef and pork in natural casing.



Borzat is a delicate cured meat made up of sheepskin sacks filled with the same animal’s meat and fat.

Bresaola affumicata


A staple food of smugglers during their “missions,” smoked Bresaola is a variation of the more famous Bresaola obtained from the beef shoulder or haunch, which goes through a smoking process.

Bresaola of Valtellina IGP DOP


Bresaola della Valtellina takes its name from the famous Valtellina geographical district in which it was first produced. Bresaola is made from raw beef that has been salted and naturally aged.

Bresaola di Cervo


Intensely red Bresaola, firm and slightly sweet.

Cacciatorini DOP

Pork Salami

Cacciatorini sausages are famous for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh since gulped one at a time. Moreover, this sausage’s name derives precisely from the widespread rural use of hunters who used to bring short links with them in their excursions because, considering their reduced size, they could place them easily in their sacks.

Coppa ciochetùna

Pork Salami

Lombardy Pork Cremona’s famous pork sausage, typically boiled and served with lentils to ring in the New Year; artisanal producers still flavor the forcemeat with vanilla. This rich sausage needs to be slowly simmered for hours.


Pork Salami

Lombardy Pork Cremona’s famous pork sausage, typically boiled and served with lentils to ring in the New Year; artisanal producers still flavor the forcemeat with vanilla. This fatty sausage needs to be slowly simmered for hours.

Cotechino bianco

Pork Salami

Typical Product Valchiavenna and Valtellina (Sondrio). To be consumed after cooking raw sausage composed of pork rind and minced spiced, stuffed into beef casings.

Cotechino Cremonese vaniglia

Pork Salami

A typical product of the province of Cremona, the attribute refers to the dough’s vanilla sweetness and not the presence of this aroma.

Cotechino della Bergamasca

Pork Salami

Fresh raw sausage, made with pork, typical of Bergamo’s province, comes in a cylindrical shape, slightly curved, diameter 40 to 44 mm, bound with twine, mainly deep red color with white parts of the visible fat.

Cotechino di carni miste

Horse or Beef plus Pork

Salami to consume cooked, consisting of lean cuts of horse meat or beef, with pork’s possible addition in varying percentages, pork fat, usually bacon or pancetta, pork rinds crushed grain mixed with media and then adding salt, pepper, and other spices.

Cotechino Mantovano alla vaniglia

Pork Salami

A typical product of the province of Mantua made with lean pork sausage meat, fat, and rind hard to consume after cooking.

Cotechino Pavese

Pork Salami

Pavia’s province’s typical product is a lean pork sausage meat, fat and rinds hard, to consume after cooking.


Pork Salami

Sold pre-cooked sausage made from a mixture of lean cuts of pork, less frequently equine or bovine, fatty amounts of pork rind and minced, seasoned with salt, herbs, and other ingredients vary from manufacturer to manufacturer, sausages in the natural casing.



Sheep flesh preserved in its own fat, Cuz is one of the typical specialties of Corteno Golgi’s municipality, in the province of Brescia.

Fegato grasso d’oca


Goose foie gras is made from 6-month old adult free-range geese, or more often with battery-raised geese, fed on forage and maize and ready in just two months.

Fiocco Prosciutto crudo

Pork Salami

Raw Ham ‘Fiocco’ is produced in Valtellina, smoked boneless ham, characterized by square and regular shape.



Greppole are made from pork fat which is melted, fried and then flavored.


Pork Salami

Also known in Italy as luganega luganiga (when it comes in a natural or synthetic casing), salsisa, groppino, it comes from the Lombardy Region area. It is made from minced pork offcuts, eaten fresh after cooking, denervated lean and fat pork, pink fat, lard, cinnamon, pepper, cloves, nutmeg, musk, rose wine, sugar, saffron, pine nuts, raisins.

Mortadella di Fegato

Pork Salami

Liver mortadella: pork sausage with medium to long maturation time that is eaten raw or boiled.

Mortadella di Fegato al vin brule’

Pork Salami

Also known in Italy as Mortadela de fidig or Mortadell de fidich
Lombardy Region: pork sausage with short maturation time, eaten cooked.
Ingredients: pig’s liver. Pork, the belly of pork, vin Brule’, cloves, salt, spices, saltpeter.
Form: finely minced sausage in a natural casing.

Mortadella di Fegato della Valtellina

Pork Salami

This specialty of Valtellina bears a distant similarity to the ‘mazzafegati’ (pork sausage made with orange peel, pine nuts, and raisins) of the Abruzzo and Molise regions.


Pork Salami

Fatty meat from the pig’s belly, shaped in rectangles or coiled, is essentially un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes.

Pancetta pavese

Pork Salami

Also called Panséta, the Pancetta Pavese is a typical salami of the province of Pavia obtained by salting and maturation of the fat layer located in the ventral part of the half-pig.

Prosciutto Cotto

Pork Salami

Baked ham; large thighs are de-boned, cured in a salt brine, massaged, baked, and marketed without fixing. The sausage, obtained from a pig’s boned leg and then injected with an appropriate brine and aromatic solution, is massaged in tanks and placed in molds.

Salame Brianza DOP

Pork Salami

It’s a spiced pork salami. Salami-making in the region of Lombardy dates back to the days of the Lombards. Still, the practice was given a fresh impulse by monastic orders that, partly for medicinal and therapeutic reasons, encouraged pork butchering.

Salame di capra

Goat Salami

Obtained by using selected parts of the goat (leg and shoulder), deprived of fat and nerve tissues. Typical of Valcamonica.

Salame di Cremona all’aglio IGP

Pork Salami

Salami made from prized cuts of pork, belly fat, salt, crushed garlic, and red wine; aged six months. It comes from the Cremona lowlands, particularly Soresina, Pizzighettone, and Vescovato (CR). It is a pork sausage eaten raw after medium to long maturation, made with veined pork; salt, peppercorns, red wine, garlic, natural aromas.

Salame di Filzetta

Pork Salami

This salame comes from the province of Cremona, a pork sausage, matured for a medium to long period and eaten raw. Ingredients: pork taken from the area between the loins and the neck, peppercorns, natural aromas at producer’s discretion, saltpeter (optional).

Salame di Mantova

Pork Salami

Salami made from coarsely ground or knife-cut pork shoulder and belly mixed with trimmings from Prosciutto-making and white wine; aged three months and perfect for the grill.

Salame di Montisola

Pork Salami

Salame Montisola is traditionally produced in Monte Isola’s municipality, on Lake Iseo in the Province of Brescia.

Salame di S.Benedetto Po sotto la cenere

Pork Salami

Produced traditionally in San Benedetto Po, province of Mantua, salami under the ashes is a raw sausage made with pork, cooked on the embers. It looks like cylinder size and weight variables, linked to string with an outer surface of gray.

Salame alle Rape

Pork Salami

The salami includes pork fat, cooked cabbage, and turnips, a Livigno specialty, where the altitude forbids anything but turnip cultivation.

Salame di Varzi  DOP

Pork Salami

The origins of Salame di Varzi go back to the time of the Lombard invasion. The custom of eating pork became established precisely in those areas that the Lombards conquered. In the twelfth century, Salame di Varzi was a much-cherished delicacy for the Malaspina marquis, feudal lords of the area, who made it for their own family.

Salame d’Oca di Mortara IGP

Goose and pork

Goose salami is a specialty of Lomellina, an area in the province of Pavia, in Lombardy, which is delimited by the rivers Po, Ticino, and Sesia. Thanks to the abundance of grazing herbs and freshwater springs, goose farming has been practiced in this area since ancient times. The town of Mortara, which gives its name to the local salami, is the historical and geographical center of this territory.

Salame Milano (Milan Salami)

Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig’s intestine casing. The salami is then strung tightly together.

Salsiccia di Castrato


Rare sausage from the Valcamonica.

Salumi equini della Valchiavenna


The most famous is the “slinzegha,” obtained with cuts of horse meat processed for dry salting vats originally in beech or oak, now in stainless steel for reasons of hygiene

Slinzega bovina


Beef Slinzega is whole aged beef, typical of the province of Sondrio.

Slinzega di cavallo


The slinzegha is nothing but a little dried beef, packed with clippings from the advanced machining hamstrings with whom he made the classic bresaola

Soppressata Bresciana

Pork Salami

The lean pork is marinated, ground, and bagged, adding a whole piece of glass or capocollo, using a relatively large intestine or the bladder.

Spalla Cotta di San Secondo

Pork Salami

The cured pork shoulder Giuseppe Verdi loved, aged from 2 to 3 months, smoked or unsmoked, today also made in Cremona’s province.


Beef and pork

Sausage flavored with wine, garlic, cloves, cinnamon, nutmeg, and pepper; made in the Valcamonica.


Pork Salami

Also known in Italy as verzin, salamella fresca, come from the area of the Lombardy Region. They are fresh all-pork sausage cooked before being eaten. A mixture of lean and fat cuts (shoulder, belly, minced neck, minced ham) minced in a mincer and molded into shape by a machine.

Violino di capra della Valchiavenna

Sheep, goat, or chamois

The name derives from the shape from the distinctive way of holding it for slicing. It is placed on the arm like a violin and sliced thinly using the knife as a bow.

Violino della Valcamonica

lamb, goat, or chamois

It‘s a leg of ham made from goat, lamb, deer, or chamois. The name derives from the shape from the distinctive way of holding it for slicing. It is placed on the arm like a violin and sliced thinly using the knife as a bow.

Violino di capra


The name derives from the shape from the distinctive way of holding it for slicing. It is placed on the arm like a violin and sliced thinly using the knife as a bow.

Violino di capra del Luinese


A traditional product of the valleys of Luino (Varese) is ham made from goat’s leg and aged at least 60 days.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.