Food & Drinks

Salame d’Oca di Mortara is a traditional Italian goose salami produced in Mortara, Lombardy. This unique delicacy dates back to the Middle Ages, when the region’s Jewish community created it to adhere to kosher dietary laws, substituting pork with goose meat. It became popular among the local population, regardless of religion, due to its rich and distinct flavor.

Made from a mix of goose and lean pork or veal, Salame d’Oca di Mortara is lightly spiced with salt, pepper, and occasionally garlic, then cured for several weeks. The result is a smooth-textured salami with a slightly sweet and gamey taste.

While Salame d’Oca is not particularly low in calories or fat, it’s rich in protein and iron, making it a flavorful option in moderation. Those following a low-fat or low-sodium diet might find it less suitable, but it’s a good choice for those seeking unique and historical Italian charcuterie.

This salami pairs well with rustic breads or soft cheeses like Robiola and Taleggio. It can also be enjoyed as part of an antipasto platter with olives, artichokes, and pickles. For wine pairings, Salame d’Oca di Mortara shines alongside medium-bodied red wines with balanced acidity and tannins. Barbera, a local Piedmont wine, complements the salami’s savory richness, while a light Nebbiolo or Dolcetto offers similar harmony. If you prefer white wine, a dry and crisp Vermentino or Gavi enhances the salami’s flavors without overpowering them.