Top 10 Lombard Meat Products

Salumificio Pedrazzoli is an Italian company specialized in the production of high-quality cured meats, with a particular focus on organic production. Located in the heart of Italy, the company boasts a tradition that spans over 50 years, combining family values with a modern approach to meat processing. Their range includes products such as Salame Milano Bio and Salamino Finocchio Bio, made from carefully selected cuts of pork, spices, and wild fennel seeds. These products are entirely organic, without the addition of dairy derivatives or preservatives, ensuring high quality and a natural taste. Salumificio Pedrazzoli stands out for its dedication to preserving Italian gastronomic tradition while also responding to contemporary market demands for healthy and natural products. Their offerings are available in specialized stores and online, allowing fans of high-quality cured meats to enjoy exceptional taste and authenticity.Expand

Salumificio Fratelli Riva is a renowned Italian company located in Lecco, in the heart of Lombardy, specializing in the production of high-quality cured meats. It was founded in 1969 by brothers Umberto and Luciano Riva, who turned their passion for the meat industry into a successful family business. Over time, they became one of the leading producers of Italian delicacies, with a strong focus on tradition and product quality. Today, under the leadership of the second generation of the Riva family, the company continues to expand its range, including products that meet the growing demands of the market for healthier and more sustainable options. Salumificio Fratelli Riva now not only supplies the Italian market but also exports its products to many countries, becoming a recognizable name in the world of delicatessen.Expand

Salumi Dedomenici is a family-owned company dedicated to the premium production of authentic Italian cured meats, where tradition, artisanal craftsmanship, and carefully selected ingredients come together to create a unique gastronomic experience. Located in the heart of Santa Margherita di Staffora, this butchery boasts years of expertise in selecting the finest meats, strictly following traditional processing and aging methods to ensure each product achieves the perfect balance of flavor, texture, and aroma. Their philosophy is based on using carefully selected pork from pigs raised under the highest standards, with a strong focus on natural aging processes that give each product its distinctive depth of flavor. Whether it's Salame di Varzi D.O.P., Gran Riserva, or other premium specialties, Salumi Dedomenici guarantees uncompromising quality, authenticity, and a deep respect for tradition passed down through generations.Expand

Citterio is a renowned Italian company specializing in the production of traditional cured meat products such as ham, salami, pancetta, and mortadella. It was founded in 1878 in Milan by Giuseppe Citterio, who turned his passion for meat products into the creation of one of the most recognizable brands in Italy and beyond. The company stands out for its combination of tradition and innovation - it preserves old methods of meat processing while also using modern technologies to ensure food safety and maintain product quality. Citterio products come from several regions of Italy, including Lombardy, Emilia-Romagna, and Piedmont, with a focus on carefully selecting raw materials, often sourced from local farmers. In addition to its strong presence in Italy, Citterio has expanded globally, particularly in the United States, where it has become synonymous with Italian delicacies. Over the years, the company has won numerous awards and accolades, and today it represents elegance and the high quality of Italian gastronomic tradition.Expand

Macelleria Salumeria Beccalli is a renowned butcher shop and delicatessen located in Costa Masnaga, in the province of Lecco, Lombardy, Italy. Established in 1961, this family-owned business is distinguished by its dedication to tradition and quality, combining artisanal techniques with a modern approach. Their work has been recognized by the Lombardy Region, which awarded Beccalli for its commitment to preserving artisanal production. Macelleria Salumeria Beccalli offers a wide range of products, including pork and beef charcuterie, as well as prepared dishes and specialties. In addition, Beccalli has opened a restaurant called retroBottega, located within the same complex. The restaurant offers sophisticated cuisine with a focus on meat specialties, using products from their butcher shop. Macelleria Salumeria Beccalli is the perfect destination for lovers of high-quality meat products and authentic Italian cuisine.Expand

Fratelli Beretta is one of the oldest and most respected meat processing companies in Italy, with a tradition spanning over two centuries. Founded in 1812, Fratelli Beretta has remained faithful to authentic methods of curing and aging meat, which form the foundation of its distinctive flavor. Its rich product range includes high-quality prosciutto, salami, mortadella, and other cured meats, all prepared using traditional recipes that reflect the essence of Italian gastronomy. Each piece of meat is carefully crafted, adhering to strict standards of quality and taste, ensuring a superior culinary experience. In addition to its strong presence in the domestic market, Fratelli Beretta has developed an extensive international distribution network, exporting its products worldwide and bringing the genuine taste of Italy to global consumers. The company successfully blends family tradition with modern technology, making it a reliable symbol of quality and prestige in the world of cured meat delicacies.Expand

Agricola Tenca is an Italian family farm located in the Lombardy region, specifically around the town of Casalmaggiore. This farm specializes in the production of high-quality agricultural products, particularly in the fields of livestock farming and cured meats. Agricola Tenca stands out for its cured meats, which include sausages and other pork delicacies, all made from carefully selected raw materials and traditional production techniques. Their offerings often feature specialties typical of the Lombardy region, produced with a focus on quality and natural ingredients. The company also invests in animal welfare, ensuring that animals are raised in humane conditions, which is crucial for the quality of the final products. Agricola Tenca is a well-known brand in Italy and beyond, recognized for its products that reflect the authenticity and tradition of Italian agriculture and the cured meat industry.Expand

Fumagalli Salumi is a prestigious Italian meat company based in Tavernerio, in the province of Como, in the Lombardy region. Since its founding in the 1960s, Fumagalli has grown from a small family-run business into one of Italy’s leading producers of cured meat products, known for its high quality, innovation, and respect for tradition. Fumagalli Salumi is particularly renowned for its traditional salami, prosciutto, mortadella, and pancetta. By combining centuries-old recipes, modern technology, and a constant commitment to nature and consumers, Fumagalli offers authentic products that reflect the very best of Italian gastronomic tradition. Their cured meats are available not only throughout Italy but also on many international markets, where they are recognized as a symbol of excellence and authenticity.Expand

Da Alberto is a traditional delicatessen and cured meat producer based in Livigno, a mountain town in the Alta Valtellina area of Lombardy in northern Italy. The company has been producing local specialties since 1978, focusing on typical Alpine charcuterie that reflects the culinary traditions of the Valtellina region. Its production includes a variety of cured meats prepared according to traditional methods, with bresaola being one of the most recognizable specialties associated with the area. Alongside bresaola, the assortment features salami, pancetta, guanciale, lardo, juniper-flavored speck, and products made from game such as slinzega, a type of dried meat typical of the Alpine valleys. In addition to its own cured meats, Da Alberto also offers a selection of regional products from Alta Valtellina, including cheeses, honey, jams, flours, and traditional sweets. With retail locations in Livigno, including one in the historic town center, the company combines artisanal production with the promotion of local gastronomic heritage typical of the Alpine region.Expand

Alpe Livigno is a family-run alpine farm and food producer located in Livigno, in the Alta Valtellina area of Lombardy in northern Italy. The company focuses on a short supply chain model in which livestock farming, milk production, and food processing are closely connected and carried out within the same local territory. Animals are raised in the mountain environment surrounding Livigno, including alpine pastures during the summer months, which contributes to the distinctive character of the milk and meat used in production. Alpe Livigno produces a variety of traditional Alpine foods, particularly cheeses made from mountain milk and cured meats prepared according to regional methods typical of the Valtellina area. The philosophy of the farm is based on maintaining a strong link between agriculture, landscape, and gastronomy, while ensuring traceability and control over the entire production process. By combining livestock breeding, dairy production, and artisanal food processing, Alpe Livigno represents a model of local mountain agriculture that preserves the culinary traditions of the Alpine region.Expand

Originating from the mountainous Oltrepò Pavese, the southwestern part of Lombardy popularly known as the Tuscany of Northern Italy, salame di Varzi is a variety of cured pork sausage. In fact, this protected name refers to a whole variety of cured meats, all produced within the province of Pavia. Depending on the curing process and its diameter, salame di Varzi can be marketed as: Filzetta, Filzettone, Sottocrespone a Budello Semplice, Cucito a Budello Doppio and Torto or Salametto. The distinctive flavors of these products are directly influenced by the micro-climate of the Staffora Valley - it creates ideal conditions for the maturing process which takes place in ancient Varzi cellars. Also, salame di Varzi is infused with red wine, which gives this delicious sausage a robust aroma and a sweet flavor.Expand

The origins of this air-dried, salted beef charcuterie can be traced back to the late Middle Ages, when the techniques of preserving beer, lamb and game had already spread throughout the Lombardian Valtellina valley and Alps. This lean and tender beef cut comes in five different varieties: Punta d’Anca (loin), Sottofesa (top beef), Magatello (round roll), Sottosso (silverside), and Fesa (rump). The meat needs to age for about two to three months, until it completely dries out, becomes hard and turns dark red. Bresaola has a particularly sweet and musky aroma, and it is best enjoyed in traditional Lombardian starter dishes such as Bresaola della Valtellina Santa, where the meat is thinly sliced and served on rye bread with curls of juniper butter. Another famous local dish is Carpaccio di Bresaola della Valtellina, drizzled with extra virgin olive oil and lemon, and served with parmesan cheese shavings.Expand

Salame Milano is a classic Italian salami originating from Rho (a town near Milan), in the Lombardy region of northern Italy. It is one of the most popular and widely consumed salami types in Italy, known for its fine grind, mild seasoning, and delicate, slightly sweet flavor. Made primarily from lean pork and pork fat, the meat is finely minced to achieve its signature smooth, uniform texture. The seasoning is subtle, typically including salt, white pepper, garlic, and sometimes a touch of wine or sugar to enhance balance and aroma. Unlike spicier southern Italian salami, Salame Milano is known for being gentle, approachable, and versatile. It is slow-cured and air-dried for several months, resulting in a firm yet tender product with an elegant marbled look in thin slices. The origin of Salame Milano is closely tied to Giuseppe Citterio, who is credited with its invention in 1870. After completing his apprenticeship in Milan, Citterio opened a delicatessen in Rho, just outside the city, where he developed a new style of finely ground, delicately spiced salami that could be preserved and transported more easily than traditional rural varieties. His innovation was partly aimed at serving Italian emigrants abroad who longed for familiar flavors from home. In 1878, he industrialized the process by opening a salami factory that produced year-round — a major departure from the seasonal curing of the past. Citterio’s refined product gained national acclaim, winning the Gold Medal at the 1881 Milan National Exhibition, and several others in the years that followed. His creation became the model for what is now known as Salame Milano, solidifying its status as a flagship of northern Italian salumi.Expand

Produced exclusively in the northen Italian provinces of Monza and Brianza, Como, Milan and Lecco, salame Brianza is a type of fine-grained, cured pork sausage. It has been produced for centuries, but its gastronomic value wasn't recognised until after the 1970s, when several Lombardian artisan sausage makers became industrial food producers. The particular microclimate of the wider Brianza area greatly contributes to the special qualities of this product. Salame Brianza has an intense aroma and a delicate, sweet flavor. It is best enjoyed in thick slices, served alongside hot polenta.Expand

The origins of this large-grained, cured sausage can be traced back to the pre-Roman era. Today, salame Cremona is produced only within the northern Italian regions of Lombardy, Emilia-Romagna, Piedmont, and Veneto. It is made by processing lean meat and fat obtained from Italian heavy pigs of the Large White, Landrace, and Duroc breed. Salame Cremona has a distinctive aroma, a mildly spicy flavor, and it's typically served as an appetizer, accompanied by local cheeses and a hearty glass of wine.Expand

Violino di capra, literally meaning goat violin, is an Italian goat prosciutto produced in the area surrounding the Northern Italian town of Chiavenna. The name comes from its shape, reminiscent of the violin, and the fact that the traditional method of slicing suggests placing it on a napkin under the chin with one hand while cutting it using a knife with the other - an action that truly resembles that of a violinist using his bow. Made with goat’s shoulder or thigh preserved in brine and flavored with garlic, spices, and red wine, violino di capra is shortly smoked, then aged in natural alpine cavities known as crotti. This Italian delicacy is best enjoyed thinly sliced, accompanied by homemade bread and a glass of red wine.Expand

Slinzega is a variety of dark red, air-dried salted beef charcuterie produced in the Italian province of Sondrio. Flavored with cinnamon, salt, cloves, pepper, garlic, bay leaves, and red wine, it is similar to another local product, the slightly more famous bresaola, but made with smaller, finer cuts of meat (leg and the topside or rump, covering the tenderloin), which results in a much stronger flavor. The origins can be traced back to the 1400s - some sources claim that it was originally prepared with horse meat rather than beef. Nowadays, many varieties exist, the most common being those made with beef, deer, or pork. Slinzega can be used as a flavor enhancer in cooking, or eaten on its own, thinly sliced or cut into little cubes and served with bread. For a slightly more sophisticated version, thin slices can be flavored with extra-virgin olive oil, salt, pepper, and lemon juice, a combination that additionally highlights the decisive flavor of this aged delicacy.Expand

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 commonly used goose meat to make sausages, adapting standard recipes to better suit their needs for kosher food. Today, salame d’oca is produced in the province of Pavia, namely the town of Mortara. However, as a result of an interesting fusion between Italian and Jewish gastronomic heritage, this Lombardian specialty is nowadays made with a mixture of lean goose meat and pork fat stuffed in goose skin. Salame d’oca di Mortara has a sweet and delicate flavor and a mildly spicy aroma. It is an essential part of any Lombardian charcuterie platter and pairs perfectly with aromatic white wines.Expand

Pisto is a typical product from the province of Mantua, and it is very similar to cotechino. Born out of a wish to use leftovers from salami production, today it is recognized as a Prodotto Agroalimentare Tradizionale of Lombardy region. It is best described as a type of very soft sausage made with ground pork meat, pancetta, wine, salt, pepper, and garlic. Pisto is enjoyed cooked, when it is often served with polenta, but it is also used as a seasoning in local risotto recipes, such as the traditional local dish, risotto alla pilota.Expand