The origins of this salame date back to the Longobard era: once they discovered that the valleys in the Apennine hills had a perfect climate to product and season sausages, the Longobards introduced an economic programme which stimulated the breeding of pigs and the production of the typical salame, thus contributing to the consolidation of pork. However the salami di Varzi was a favourite also with the Malaspina Marquises, feudal lords of the area which produced this salami for family needs. Successively the merchants, following the salt route, took this delicious salame with them and in no time it became famous in Europe, from the Court of Maria Theresa of Austria to the rich delicatessens of France.
Traditionally the salami is usually cut in thick slices, and is eaten with olives or vegetables in the classical Italian Antipasto; however it is a perfect match with cheese and hard boiled eggs. It is usually accompanied by red wines especially Novelli e Beaujolais.
The salame di Varzi Dop is released for sale with an identifying seal which protects the authenticity of the product. Each seal bears a logo with a stylized design of four salami makers against an orange background, and the wording "Salame di Varzi Dop".