Processing meat by curing to make sausages and salami is an age-old tradition in the whole of the Lake Maggiore area, from the hill country to the mountains. A wide range of classic products is available, thanks to the skill of our pork butchers, who have inherited the mastery of their trade from the past generations.

The valleys to the north-west of the lake produce a wealth of cured meats, from the mortadella of the Ossola (under the protection of Slow Food), the raw ham and violini di capra (cured goat’s leg) of the Vigezzo Valley, to the herb-flavoured lard of Macugnaga and the famed dried meat. A quick snack or light supper here will usually feature salami, pancetta and bresaola. 

The hill area around Novara is renowned for its gourmet salamis such as Salam della Duja and Fidighin Pat, both made with prime pork meat. And to complement these delectable salamis, the locally produced wines are perfect: full-bodied reds like Ghemme Docg and Nebbiolo from the Novara hills, Prunent and Neuv Bruschett from the Ossola valleys, or the wines of the Angera area.