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Products: Cold Cuts

A borderland between Piedmont and Lombardy, the valleys of Ossola area including Val Grande had and still have an important cold cut tradition: in the past, they were famous for the ham obtained from pigs and goats, for their salami and dried beef, for mortadella. The valley was famous for the pigs bred in a wild state that, during the summer, were brought to the summer pastures with a ring in their nose, so that they could not damage the pastures while rooting around. Cheese-making is an even more ancient tradition, documented before the year 1000. Ossolano d'Alpe cheese (whole milk) and Ossolano or Mezzapasta or Spress cheese (partially skimmed milk) are important products. Also very good goat's milk cheese is produced. Goat breeding, taking place for at least eight-nine months a year in the pastures, is also important for the production of meat and cold cuts. Last but not least, bread production (the most ancient are Coimo brown bread and pan dolce), as well as honey, mushrooms, and berries are worth a mention. The latter are used to prepare top-quality jam.
The Park Authority combines the safeguard of its environmental and cultural heritage with the safeguard of its local products promoted, among the other things, through the gastronomy festival "I Sentieri del Gusto", a traditional event held every autumn in the Province of Verbano Cusio Ossola.

Local ham from Valle Vigezzo
Local ham from Valle Vigezzo
Found 5 results (Sort order: Category > Product)
Goat's violin
This is a small goat's ham which gets its name for its curious shape. In fact, the goat's thigh and shoulder have the shape of a violin. The animal's paw looks like a handle and the muscle mass like a Stradivarius case.
Category: Cold Cuts
Ossola Valley Cold Cuts
Ossola Valley cold cuts maintain in their meat a great richness of perfumes and tastes linked to their land of origin: animal fragrances, as well as fragrances of forest and undergrowth, chestnuts and dry fruits combine with softness, sweetness, juiciness,...
Category: Cold Cuts
Ossola's Mortadella
If when you think of a mortadella what comes to mind is a classic pink cooked sausage cut in large slices (the so-called "Bologna", in other words) then you are wrong. Val d'Ossola's mortadella is something else entirely. This delicious sausage,...
Category: Cold Cuts
When we talk about bresaola, thoughts immediately turn to Valtellina, Lombard land known for the production of this meat which has for a long time now achieved the IGP. Less known, but of equally ancient tradition, is the bresaola of Val d'Ossola,...
Category: Cold Cuts
Vigezzo Valley Local Ham
Vigezzo Valley local ham is characterized by its ancient processing method which originally took place also in the Municipality of Trontano, at the mouth of the Valley. After a period of forty days during which it gets pickled, the pig leg gets smoked...
Category: Cold Cuts
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