Lombardy Cured Meat - Quack Italia

Lombardy boasts a rich and long-established tradition concerning cured meat. There are several Lombardy typical products among cured meat. Perhaps the most known of all is the bresaola from Valtellina, a typical cured meat produced with beef. As for the sausages we find different salami, the famous one called Milano, produced with grind rice-plot, the Monza and Cacciatorini, which are small aged sausages. The most influential areas for this product are Mantua, where many producers prepare an excellent salami using the pig tongue and the cotechino; the most well-known in Italy is from Cremona. The Risotto with saffron from Monza instead is usually enriched with luganega , a fresh white sausage of pure pork.