Consorzio di Tutela del Salame di Varzi
Salame di Varzi PDO
HISTORY
Salame di Varzi dates back to very ancient times. According to tradition, the Longobards used salami as a preferred food during their migrations both for its conservation features and undoubted nutritional properties.
In the 13th century Salame di Varzi reached the tables of the Malaspina lords who considered it a high quality delicacy that was reserved for the most illustrious guests at their table. Salame di Varzi was made known to the people in the centuries that followed.
As pig breeding spread, even farmers started eating salami, which was available in a larger quantity. Salame di Varzi became a food that recorded a growing presence on the tables even of the less wealthy people.
Consorzio Tutela del Salame di Varzi
Registered Office: P.zza Umberto I
27057 – Varzi – Pavia (PV)
Operating Office: Via De Canistris 14
27057 – Varzi – Pavia (PV)
Mail: consorziovarzi@libero.it
Web: www.consorziovarzi.it
Product description
Salame di Varzi was made of minced pork meat expertly mixed with sea salt, pepper grains and an infusion of garlic in red wine.
The processing phase makes use of the various meat cuts, even of the best parts, such as the thigh. The raw material is carefully and precisely selected to ensure that the seasoned product possesses the typical characteristics of softness and fragrance.
When cut, it has an oblong shape (which means that the salami must be sliced in the shape of a clarinet mouthpiece), with a tender consistency and bright red colour. The typical subtle and savoury flavour merges with the characteristic scent and fragrance that are strictly influenced by seasoning times.
Production technique
Rich in high quality proteins and minerals, Salame di Varzi PDO is ideal for modern nutritional trends and for the various occasions, which it enhances with taste and flavour.
Processing Salame di Varzi DOP begins with the preparation of lean meats most suitable for the production of this delicious deli meat. To these the best cuts of pork fat are added, in order to prepare the mixture to be ground. The mixture is obtained by the use of molds with holes not less than 10 mm for the deli meat diameter up to 50 mm and not less than 12 mm for the those presenting a diameter over 50 mm.
The mixture is added to a blend of salting consists of salt, peppercorns and garlic infused in wine, which gives the sausage a particular flavor and aroma. The resulting mixture is stuffed into casings and left to dry and mature in special well-ventilated places for the time necessary to achieve the proper maturation: according to weight, the size of the deli meat and the casing used, the curing time can range from a minimum of 45 days until 180 days and more.
Only once all of these steps are completed, the Salame di Varzi PDO can present his seal certifying the valuable qualities and characteristics.
Nutritional values for 100 g
Source (CREA, ex-INRAN, 2017)
| Protein | Lipids | Salt | Iron | Vitamin B6 | Energy |
|---|---|---|---|---|---|
| 31,00 | 31,00 | 3,70 | 1,34 | 0,12 | 412 Kcal |