The story
Azienda Agricola Valsesia in Sillavengo stands as a testament to Piedmont’s enduring food culture. This family-run farm has earned a stellar 4.8-star rating for its dedication to heritage techniques, particularly in the production of Salame d'la duja. The creators at *Cosa mangiamo oggi?* championed this specialty as a "noble product," specifically noting how the ancient method of preserving the salami in lard creates an incredibly satisfying culinary experience.
Visitors to the farm are invited to experience these artisanal goods exactly where they are crafted. It is an ideal destination to enjoy a glass of wine paired with a panino and local cheese in an authentic, rustic setting. For those looking to move beyond mass-market offerings, Azienda Agricola Valsesia provides a foundational look at the deep-rooted agricultural traditions that define the region’s exceptional food quality.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Reviewers rave about the silky, porky perfection of the Salame d'la duja, calling it a must-try. The overall vibe is one of rustic, authentic simplicity, celebrating the pure flavors of the land.
“This is a pork salami preserved in lard, typical of the Novara and Vercelli areas. The pigs are raised on the farm, and nothing is wasted. The meat is minced with salt, pepper, and wine, then stuffed into natural casings and dried. After that, it's submerged in melted lard inside a terracotta 'duja' container, which acts as a thermal insulator and allows it to age slowly. After a year, the salami stays soft and develops a unique flavor. I had to dig it out of the fat — it's a bit messy but so satisfying. You keep the fat to preserve the rest of the salami.”
What creators say
1 creator has covered Azienda Agricola Valsesia. Most active: Cosa mangiamo oggi?
A family-run farm that raises pigs and produces traditional Salame d'la duja, preserving it in lard using ancient methods.
Dishes mentioned
Salame d'la Duja
This is a pork salami preserved in lard, typical of the Novara and Vercelli areas. The pigs are raised on the farm, and nothing is wasted. The meat is minced with salt, pepper, and wine, then stuffed into natural casings and dried. After that, it's submerged in melted lard inside a terracotta 'duja' container, which acts as a thermal insulator and allows it to age slowly. After a year, the salami stays soft and develops a unique flavor. I had to dig it out of the fat — it's a bit messy but so satisfying. You keep the fat to preserve the rest of the salami.
