Salame Milano was originally made in the plain of Milan and Lodi, between the villages of Codogno and San Colombano al Lambro. Its production now extends throughout Lombardy and northern Italy. It is one of the
most famous sausages in Italy.
This charcuterie, with a soft and delicate flavor, comes from a mixture of finely ground “rice-grain” pork: the fat part and the lean part are distributed very evenly using a utensil called “finimondo”.