Among the most famous and globally recognized Italian cured meats, Salame Milano Bio boasts ancient origins linked to the Sforza and Visconti dynasties, periods when pork played a substantial role in the popular diet. The process involves finely ground lean pork and fat, seasoned with salt, black and white pepper, sometimes garlic, and aged for approximately 60 days.

Paired with the classic Milanese "michetta" roll or simply with bread, Salame Milano Bio pairs exceptionally well with young red wines like Grignolino d’Asti or Monferrato Casalese.