Maison Bertolin, in Arnad, opened as a butcher in 1957, and has long been synonymous with local lard, also famous for its salami made with roe and red deer, chamois, beef and goat, the latter from two native breeds. Together with national pork, bred in compliance with Prosciutto di Parma specifications, a fine assortment of products is available. Cattle and goats spend the summer in a semi-wild state, and are stalled in winter. Their meat is used for typical motzetta and Lo Boc, a cooked goat salami.
