Salame Milano is a typical cured meat from Lombardy, produced in the southern area of Milan, particularly in the region between Codogno and San Colombano al Lambro. Also known as Crespone, it takes its name from the casing used for its production. After a ripening period that can last up to 2 months, Salame Milano becomes a versatile ingredient in the kitchen. It can be enjoyed as an appetizer alongside other cured meats or simply paired with bread for a quick lunch, an aperitif, or a substantial snack. It has a compact texture, a bright red color, and a delicate flavor.