Salami-making art of Brianza

The farming tradition and the breeding tradition in Brianza

The Brianza farming culture has never suffered from the passing of time. From the pre-Alpine valleys to the Po Valley, in fact, these areas have always been inhabited and worked by willing farmers and excellent breeders with an intricate knowledge of the area and its peculiarities.


Brianza’s climatic conditions are, in fact, unique, ranging from the mist of the moors, to the high humidity level. to the winter cold morning frosts, to the snowfall in the coldest periods, to the thermal excursions that can be exploited in the best possible way.


These particular climatic conditions have actually allowed Brianza salami-makers to develop particular techniques of curing pork meats that are still used today in the production of prestigious salami.

It is probably also for this reason that Brianza’s farmsteads, estates and farmhouses have never been depopulated, as has occurred, on the other hand, in other Italian rural towns, where the countryside has been abandoned.


The ancient farmsteads and the first small shops, transformed by later generations into production and commercial businesses, continue to be the heart of Brianza’s food production, thanks to their capacity to deal both with the production and rearing of raw materials and with their transformation into products.


There are many meats and cheeses still present on our tables that stem from the Brianza farming tradition and that represent fully-fledged Lombardy excellencies. The most prestigious and one of the Italian typical salamis that owes its name to this territory is Salame Brianza. The most prestigious and popular cheeses of the territory include, on the other hand, the goats’ cheese of Montevecchia.