Mortara is a small town in the southeastern part of Lombardy, Italy. This is a region full of rice cultivations known as Lomellina. Every year, Mortara organizes a sagra in honor of its delicious goose salami.
The environmental conditions of Lomellina, a large flat area of the Padana Plain, rich with several cultivations of rice and corn, is ideal for breeding ducks and geese. From the Middle Ages, there was a large diffusion of breeding geese, and from the fifteenth century began the preparation of salami made from the flesh of these birds, thanks to the Jewish kosher tradition.
The goose must be fed in the last three months of life, with green forage and grain, and must have a weight of at least 4 kilograms.
From 1967, this specialty is protected by a local consortium that ensures the authenticity of the product, banning the use of artificial casings, and imposing the manual sewing of the product inside the goose skin.
After being hand sewn with cotton twine, the sausage is then set out for a short period of drying, then it is boiled at a low temperature (80° Celsius approximately). From the nineteenth century, the original recipe was changed, allowing the addition of fat parts of swine flesh to reach a wider number of consumers.
Every year, on the last Sunday of September, there is a folklore festival known as the “Festival of Goose Salami”, with exhibitions of ducks, cloisters food, costume parades, and the dispute of the Palio, a game of goose (snakes and ladders) with human pawns.