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Salame d’Oca Mortara joined the official list of typical Italian products with the certification PGI (protected geographical indication) that was released on 25 June 2004.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Lombardy.
Salame d’Oca Mortara PGI is a meat product from the shape of goose neck or tubular, depending on whether the mixture is stuffed into the skin of the neck rather than the back or belly of the animal. Its processing is similar to other types of salami: chopped meat goose and pork, mixed with salt, pepper and herbs of various kinds. The compound is then wrapped in goose bumps, sewn and bound, well covered by a cloth. After drying for a few days, is then baked in hot water, not boiling, after needling. Once ready is cooled. When cut, the casing must remain well-fitting mixture. The flavor is sweet and delicate, typical of goose meat and the scent is characterized by the presence of spices.
This particular sausage takes its name from the city of Mortara, historical and geographical center of the Province of Pavia, on the border with Piedmont and between the rivers Sesia, Po and Ticino.
In these areas the breeding geese is an activity practiced since the Middle Ages.
In order not to affect the freshness and prevent alteration of organoleptic characteristics, it is good practice to keep the goose Salame di Mortara PGI in the refrigerator. Once sliced, it is advisable to wrap it in aluminum foil.
Served as the Lombard tradition teaches, in combination with mustard and sweet and sour sauces, Salame d’Oca Mortara PGI is a key ingredient for the realization of appetizers and cold snacks, marrying well with a white wine, soft and aromatic. Pleasant his presence with hot food, mashed potatoes or vegetables.

SALAME D'OCA DI MORTARA IGP FOTO

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