Cold cuts

A centuries-old tradition in northern Piedmont is the processing of meat to make salami, sausages and cold cuts. The most traditional ones are Mocetta (salted meat, seasoned and marinated with mountain herbs), Pancetta Ossolana, Bresaola (lean beef) but also classic salami and prosciutto. Well known are the local Novara sausages that derive from the festive traditions of the peasant culture, where no part of the pig was thrown away, such as Salam d'la Duja, soft and sweet, and Fidighina (which includes liver in the mixture).