The Valsesia pork-butcher tradition offers a variety of cured meats made from beef, goat, and pork.

Traditional animal farming, especially of cows and goats, allows the region to maintain a culinary tradition closely linked to the territory and rural life. Wild game meat, on the other hand, is a unique feature still appreciated and sought after by both locals and visitors.

Don't be misled by the name Sausiccia d'vacca. In reality, it is a matured salami made only with the meat of dairy cows that have reached the end of their productive life, whether for milk or reproduction.

The meat is coarsely ground and seasoned with spices to create small salamis of about 200 grams, aged for at least three weeks up to six or eight months. Sausiccia d'vacca is recognized as a Traditional Agri-food Product of Piedmont.

Salam d'la duja is a pork sausage (using shoulder, pancetta, and other cuts), typical of the hills and mountains of this part of Upper Piedmont. Its name comes from the 'doja' (Latin: dolium), a terracotta jar where the salami is matured immersed in melted lard, which keeps it soft for a long time. After maturing, it is aged for about a year. Salam d'la duja is also recognized as a Traditional Agri-food Product of Piedmont.

Among other excellences in Valsesia pork butchery are Mocetta (originally chamois or goat meat, nowadays mainly beef), liver mortadella and fidighina (typical of the hills and lower valley), Bergna (sun-dried sheep meat), Sausiccia d'crava (goat salami) and sanguinaccio (blood sausage), the latter two being recognized as PAT - Traditional Agri-food Products of Piedmont.