Concept information
There is no term for this concept in this language.
Preferred term
Salame d'oca di Mortara (it)
Definition
- Cured meat typical of Lomellina, a territory in province of Pavia, produced with goose meat together with pork meat and a mixture of salt, pepper, natural flavours and preservatives, called “salagione”.
Source
- https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/202
Belongs to group
- Agroalimentare (it)
- Certificazioni (it)
- Domini (it)
- I.G.P. (it)
- LOMBARDIA (it)
- Regioni (it)
- Salumi/Insaccati (it)
Page
- https://www.qualigeo.eu/
In other languages
-
Italian
URI
https://vocabs.ilc4clarin.ilc.cnr.it/vocabularies/madin-term/agroterm/salame_d_oca_di_mortara_184
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