Concept information
There is no term for this concept in this language.
Preferred term
Salame d'oca di Mortara (it)
Definition
- Embutido típico de Lomellina, en la provincia de Pavia, elaborado mediante la transformación de carne de oca, a la que se añade carne de cerdo y una mezcla de sal, pimienta, aromas naturales y conservantes, conocida como "salagione" (salazón) .
Broader concept
- Salumi / insaccati (it)
Source
- https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/202
- https://www.qualigeo.eu/
Belongs to group
- Certificazioni (it)
- IGP (it)
- LOMBARDIA (it)
- Lomellina, provincia di Pavia (it)
- Regioni (it)
In other languages
-
Italian
URI
https://vocabs.ilc4clarin.ilc.cnr.it/vocabularies/madin-term/agroterm/salame_doca_di_mortara_175
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