This is a local product with a history stretching back into the past.

Some pork butchers still have permits for making mortadella which were originally issued at the beginning of last century, and for years it was the only product from the Ossola protected by the “Slow Food” movement.

Mortadella is made from the front part of the pig, and consists of a mix of fat and lean meats with the addition of a small proportion of liver, which gives it its unique, unmistakable taste. It’s prepared using not only salt and natural flavourings, but also a marinade of wine and spices that gives it a richer flavour.