Salame di Varzi becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) which was issued on 21 June 1996.
Being a product PDO certification requires that the entire production process must be carried out in the region of Lombardy.
The typical production area of Salame di Varzi PDO corresponds to the area of the Mountain Community at Pavese characterized by particular climatic and environmental conditions, closely related to the shape of the territory. In fact we exploit the natural elements to promote, with traditional devices, the establishment of specific enzymatic processes and biochemical transformation of the product that occur during the curing phase, following a precise performance thanks to the ecological conditions existing.
Salami in these areas appears to be strictly a primary production. A production, ie, a mixture of coarse obtained with the use of all the parts of the pig, in particular of the most valuable.
So the people were enthusiastic art dell’insaccare, using the few flavors that the environment could provide as: wine, garlic, salt and pepper.
The salt thus enters composing the taste of salami in a right amount. Neither too much nor too little; the union of all these elements in balance between them ensued, after a careful and long aging, a product with a delicate flavor that characterizes the fragrance of the final product.
Salame di Varzi PDO has the distinction of being the product with all parts of the pig, even those “noble” than elsewhere become hams, cups or whatever.
The size varies between 0.5 and 2 kg, and in connection with the vesting period of between 45 and 180 days. Attached to the product must be marked Salame di Varzi PDO followed by the phrase along with a label identifying the manufacturer.