A pork cold cut that takes its name from its container: an earthenware jug known as a dolia. Shoulder and belly pork are medium grain minced and seasoned with salt, pepper, garlic, red wine (usually Barbera), cinnamon and nutmeg. Wrapped in cow gut, it is left to age for four weeks. It is then left in the doja for eight months, immersed in lard.

Farming Company Valsesia Snc Di Bergamaschi F. & C.

Flavio Bergamaschi
via Fiume Sesia 2/c
28064 Sillavengo (NO)

tel. +39 0321 825246
fax +39 0321 824239
mob. +39 339 7248186
agricola.valsesia@tin.it

www.agricolavalsesia.it