Traditionally prepared during winter months, bollito misto (lit. mixed boil) is a hearty meat dish of Piedmontese origins, even though nowadays it can be found throughout northern Italy. This elaborate main course consists of several different beef and veal cuts (tagli) as well as various additional meats (ammennicoli or frattaglie).

In Piedmont, bollito misto most often includes beef shoulder or brisket, veal neck or tongue, cotechino pork sausage or zampone stuffed pork trotter, chicken or capon, oxtail, and half a calf’s head. Served immersed in a flavorful, steaming-hot cooking broth, the meat is typically accompanied by an array of different vegetable side dishes, while the traditional condiments for bollito misto include bagnetto verde or salsa verde, a sauce made with parsley, garlic, and mashed anchovies; a spicy onion and tomato sauce known as salsa rossa or bagnetto rosso; and mostarda di Cremona, a jarred sweet and sour candied fruit relish that is preserved in mustard-flavored syrup. 

Salsiccia di Bra is a traditional sausage hailing from Bra in Cuneo, Italy. Although the exact recipe is a secret, certified producers say that the secret of this cylindrical sausage lies in the right amount of lean veal meat, pig's fat, sea salt, white pepper, cinnamon, mace, and nutmeg.

Many producers enrich it further with fennel, garlic, cheese, leeks, white wine, and even prosecco or sparkling wine for Christmas. The combination is stuffed in a small ram's gut, and the sausage is traditionally eaten fresh and raw with a splash of lemon juice as part of antipasti or as a snack during aperitivo (pre-dinner drink).