Riserva Speciale del Sacro Monte di Domodossola

Bacon fat is obtained from the subcutaneous section of the pork back and abdominal parts; according to the gastronomic tradition of the Ossola, it should be salted or smoked.
The most famous cold cuts of the Ossola include "Vigezzo Bacon Fat", slightly smoked with juniper. It is preserved pickled, with juniper berries, for four weeks; after drying for about ten days, it gets smoked for some days with juniper berries.