Salame di Varzi

Salame di Varzi, a specific variety of salami, is an Italian excellence with ancient origins, officially recognized in 1996 with the Protected Designation of Origin (PDO), the highest European recognition for a food product. A brand that guarantees quality and authenticity for the consumer.

Its roots go back to the Middle Ages: it was the Lombards, who settled in the area in 570 AD, who introduced new techniques for preserving meat through casing. The widespread presence of woods and acorns favored pig farming, while salt and spices arrived via the historic Salt Road. The wisdom of the Benedictine monks, who lived in the numerous local monasteries, contributed to the transmission of seasoning techniques.

A combination of favorable conditions – environmental, cultural and climatic – has made the development of this unique salami possible. The particular microclimate of Oltrepò Pavese, the result of the encounter between the sea breeze from Liguria and the fresh air of the hills, is still a fundamental element in its production today.

The quality of Salame di Varzi lies in the choice of top-quality Italian pork, in the balanced dosage of salt and spices, and in the respect of traditional techniques refined over the centuries, without ever losing their authenticity.

The production specification, defined by the Protection Consortium, strictly establishes the criteria to follow: the salami is stuffed exclusively in natural casing and tied by hand. When cut, the slice has a coarse and compact grain, well balanced between lean and fat, the latter of a bright white. The aroma is fragrant but delicate, with a light spicy note that enhances the taste.