Speciality cured meats include the mortadella of the Ossola (under the protection of the Slow Food organisation), the raw ham and violini di capra (cured goat’s leg) of the Vigezzo Valley. The delectable hams and salamis can be paired with locally produced wines: full-bodied reds like Ghemme Docg and Nebbiolo from the Novara hills; Prunent and Neuv Bruschett from the Ossola valleys; or the wines from the Angera area.