- Davide Bareggi
- Comments are off
The butchery and processing of cured meats have always been present in the local culinary culture.
Among meats, a special mention goes to the Lamb of Brianza race, little of the Brianza ewes, born from parents enrolled in the purebred register and naturally breastfed until weaning, then fed with fresh and dried fodder and addition of flours and grains. Weight at butcher time up to 35 kg.
Among the cured meats, the Salame Brianza has been awarded with PDO certification and is produced only in one part of Lombardy, the Brianza area, which includes part of the provinces of Milano, Como, Lecco and Monza Brianza.