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Hidden among the rolling hills of the Oltrepò Pavese area is an authentic culinary gem: the Mundiola. This delicious cured meat, a jewel of ancient peasant tradition, has been an emblem of refined local gastronomy for centuries. With its rich taste and its history shrouded in the mystery of centuries, the Mundiola proudly stands as an authentic gastronomic excellence, recently recognised as a De.Co. (Communal Denomination) product of Montesegale.
Roots in Peasant Tradition
The Mundiola has its roots in the past, when the peasant families of the Oltrepò Pavese worked the treasures of the land and their animals with skill. This unique cured meat is obtained through an artisanal process that respects ancient techniques handed down from generation to generation. Careful selection of the pig‘s neck muscles, slow salting and patient maturing are just some of the stages that give the Mundiola its distinctive character.
The Rite of Production
The processing of the Mundiola is a true ritual that begins with the selection of the best raw materials. The cervical muscles of the pig are carefully cut, trimmed and shaped to obtain the typical cylindrical form. Next, the sausage undergoes a delicate salting and spicing process, during which the aromas slowly diffuse, giving the meat its unique, enveloping flavour.
After this initial phase, the Mundiöle are stuffed into pig intestines and expertly hand-tied, ready for the long curing period. Seven days of drying in a controlled environment precede the crucial maturing phase, which lasts at least six months. During this period, the Mundiola develops its characteristic bright red colour, enriched by pinkish-white fat veins, and its full, round taste, which conquers the most demanding palates.
A Treasure to Taste and Preserve
The Mundiola is not only a gastronomic product, but an authentic cultural heritage of the Oltrepò Pavese area. Its recognition as a De.Co. product is a tribute to its importance in the local tradition and a commitment to preserving the ancient production practices that underpin it. Each slice of Mundiola is a journey through time, a taste of history and passion for the land and its traditions.
Pairing and Tasting
The rich and delicate taste of Mundiola lends itself to multiple gastronomic pairings. Accompanied by a lively bonarda dell‘Oltrepò, it enhances its fruity and spicy notes, creating an unforgettable pairing. But the versatility of this cured meat also makes it suitable for more elaborate dishes, such as mixed salami platters or traditional recipes from the Oltrepò Pavese area.
Conclusions
The Mundiola is much more than a simple cured meat: it is a symbol of the passion and skill of the farmers of the Oltrepò Pavese, a gastronomic treasure to be enjoyed and preserved with pride. With its thousand-year history and unique taste, the Mundiola continues to conquer the hearts and palates of anyone who has the privilege of tasting it, confirming it as one of the greatest culinary excellences of Lombardy and the whole of Italy.
