Exclusive Production of Salame di Varzi DOP Salame di Varzi is a renowned Italian sausage that boasts the DOP (Protected Designation of Origin) recognition to emphasize its inseparable connection with the production area and the attention to quality in the selection of raw materials. Selected raw materials: the pigs For the production of Salame di Varzi, only meats from pigs originating from specific Italian regions are used: Piedmont, Lombardy, and Emilia Romagna. This rigorous choice ensures the quality of the finished product, contributing to the particular decadence of flavor for which Salame di Varzi is known and appreciated. The use of pigs from these selected regions - with their specific genetic heritage, their carefully controlled diet, and their well-maintained breeding conditions - allows for obtaining high-quality meats, the first fundamental step for a superior sausage like Salame di Varzi. Aging: a fundamental process Another fundamental element to ensure the uniqueness of Salame di Varzi is the aging process. This process must last at least 30 days if the weight of the salami is less than 500 grams. This prolonged aging helps develop that full, aromatic, and slightly spicy taste, making Salame di Varzi an irresistible product loved by gourmets and deli enthusiasts. The production of Salame di Varzi DOP reflects the excellence of Italian culinary tradition, combining attention to the choice of raw materials, care in processing, and patience during aging. The result is a high-quality sausage, bearer of an extraordinary heritage of flavors and traditions. Salame di Varzi DOP: Qualitative Characteristics and Historical Information Salame di Varzi, a prominent product of Italian gastronomic tradition, boasts distinctive qualitative characteristics that decree its uniqueness and make it beloved worldwide. Ingredients: Selection of Cuts Salame di Varzi is distinguished by the particular selection of pork cuts used in its production. These are rigorously divided into lean cuts and fatty cuts. The lean part consists of a selection of superior quality meats, such as the denervated coppa, loin, thigh, fillet, deboned shoulder, minced ham, and lean bacon. The total weight of these lean cuts must not exceed 100 grams. The fatty part includes cheek fat, lard, culatello, and shoulder heads, selected to ensure a perfectly balanced flavor. In this case, the hard fat used must not exceed 45 grams. The Influence of the Territory: The Importance of Climate Equally important, if not fundamental, is the context in which the production of Salame di Varzi takes place. Its characteristic territory, with an ideal climate, pure air, lush flora, and absence of pollution, is essential to allow a slow and natural aging of the salami. Aging, in fact, is one of the most crucial production phases, in which the salami acquires its organoleptic and texture peculiarities, transforming into the finished product that everyone knows and loves. Pairings: Salame di Varzi DOP is truly excellent for consumption as an aperitif or as an appetizer. Perfect on all occasions, great with Pinot Noir. Storage: In a cool environment. Cover the cut part with a cloth. Aging: 23 Other: Nutritional Information Per 100 g RDA* Energy 1644 Kj 393 kcal 19.7 % Fats 29 g 41.4 % of which saturated 11.05 g 55.3 % of which polyunsaturated 3.3 g Carbohydrates 0.35 g 0.1 % of which sugars 0 g 0 % Proteins 32 g 64 % Salt 3.83 g 63.8 % *RDA = Recommended Daily Allowance: % of the indicative daily amounts for an adult, calculated based on a daily requirement of 2000 kcal. The requirement may vary depending on gender, age, and activity performed.
