Salame di Varzi Dop
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.
Consumption
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.
Identification
The distinctive marks of Salame di Varzi Dop
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".
I.D. card
- Type
- Cold cut based on pork, mashed
- Description
- Is soft and compact, its colour is red and white-pinkish fat and weighs between 0.5 and 2 kg, depending on the maturation period
- Characteristics
- Sweet and fragrant in taste and is conditioned by the seasoning period; the smell is intense and full
- Area of production
- The typical area of production included the area in the province of Pavia, in particolar Comunità Montana Oltrepo' Pavese, comune di Varzi
- Selling period
- All year round
- Normative references
- European registration with Council regulation (CE) n. 1107/96 issued on GUCE L148/96 l 21 June 1996; national recognition with regulation 30 march 1989, n. 224 issued on GURI n. 133 l 8 June 1989
