Comune di RomagneseThe origins of the “Salame di Varzi” date back to the Middle Ages: the Longobards, the population which was settled on the land since 570 AD, invented new techniques to preserve meat through curing and casing. The land, rich in woods and acorns, has favored pig farming. The salt and spices necessary for the curing process came through the Salt Road. Finally, the refinement technique was passed along by the Benedictine Monks of the numerous monasteries situated on the territory. The combination of these factors, along with the local climate and the meeting between the sea breeze from Liguria and the fresh mountain air, have allowed the production and the preservation of the Varzi salami.
To this day the Varzi salami owes its uniqueness to the top quality meat of Italian origin, to the perfected dosage of salt and spices, to the processing techniques which have evolved and improved over the centuries while also preserving their originality and, last but not least, to the local microclimate.
The high quality of this product, a symbol of the Oltrepò Pavese, is guaranteed by the PDO recognition received in 1996 and by the product specification compiled by the “Consorzio di Tutela” which establishes the production techniques and the organoleptic properties: the cold cut is exclusively cased into natural intestines and tied by hand, the slice appears as a coarse-grained compact mosaic, with a well balanced amount of fat, fragrant but delicate aroma, slightly spiced.
Salame di Varzi DOP
A product of ancient origins which boasts the PDO label since 1996 , the most important recognition awarded to a product on a European level: a guarantee of high quality for the consumers.
