Print This Page
Located in:
Meats/Seafood, Cured Sausages
Each region in Italy has its own salame recipe, thus giving a distinct character to salami produced in each region. One of the most well known types of Italian salame comes from Milan in the Lombardy region. Dry cured and made with pork, sea salt, and red wine, this traditional salame is made by one of the oldest producers of salame in Italy, Vismara at Casatenovo (near the lake of Lecco). They combine traditional methods and the latest technologies to create traditional salami under optimum conditions found only in Italy. Enjoy this traditional salame with some wonderful cheese from the Lombardy region and you have the perfect makings for an antipasto.
Review Snapshot®
Avg. Customer Rating:
4.3 stars
(based on 3 reviews)
67% of respondents would recommend this to a friend.
One of my favorite Salame's
By Chef Bob
from Green Bay, Wisconsin on 10/23/2007
from Green Bay, Wisconsin on 10/23/2007
Pros:
Flavorful, High Quality
Best Uses:
Entertaining, Hors d'oeuvre, Just eating by itself
Describe Yourself:
Chef, Italian Master chef
Bottom Line:
Yes, I would recommend this to a friend
Comments about Milano Salame:
As someone born it Italy and used to Fermented Italian Salame's it is hard to fine good Milano Sausage in the US and even more difficult to make yourself. So when I found this I was excited and the salame did not let me down. Just as I remembered.
Simple delicious
By S&M from Orlando, FL on 4/14/2007
Pros:
Flavorful, High Quality
Best Uses:
Entertaining, Hors d'oeuvre
Describe Yourself:
Foodie, Frequent Diner
Bottom Line:
Yes, I would recommend this to a friend
Comments about Milano Salame:
Full of taste
nothing special
By helen the taster from napa on 2/22/2007
Pros:
Durable
Best Uses:
sandwiches, panini
Bottom Line:
No, I would not recommend this to a friend
Comments about Milano Salame:
nothing special at all about this product, in fact I think its made domestically.