Salame di Varzi Dop - Additional facts
Preservation process
To maintain its specific tasty characteristics, its fragrance and aspects, the Salami di Verzi must be purchase in adequate quantities. The salami must be preserved in a refrigerator in appropriate packs and must be eaten in a short period, prior to the 'best before' date on the product.
Production methods
Pork is mainly used to produce the Salami di Varzi: the main ingredients are shoulder, and bacon cleaned and freed from the fat, salt, natural aromas, garlic melted in wine with a pinch of potassium nitrate. The productive phases include mashing, kneading, sacking, drying, and seasoning.
Packaging
At this time, the consortium has no specific packaging requirements. Packaging is left to the discretion of the individual producer.
Nutritional value
The product contains:
Water (g) |
35,5 |
|---|---|
Proteins (g) |
26,7 |
Lipids (g) |
31,1 |
Cholesterol (mg) |
90 |
Available carboydrates (g) |
1,5 |
Starch (g) |
- |
Soluble sugars (g) |
- |
Fibres (g) |
- |
Insoluble fibres (g) |
- |
Soluble fibres (g) |
1,5 |
Alcohol (g) |
- |
Energy (kcal) |
392 |
Sodium Chloride (mg) |
1497 |
Potassium (mg) |
- |
Iron (mg) |
1,5 |
Calcium (mg) |
32 |
Phosphorus (mg) |
356 |
Magnesium (mg) |
25 |
Zinc (mg) |
3,5 |
Copper (mg) |
0,13 |
Selenium (µg) |
3,1 |
Thiamine (mg) |
0,24 |
Riboflavine (mg) |
0,21 |
Niacin (mg) |
2,5 |
Vitamin A retinol eq (µg) |
- |
Vitamin C (mg) |
- |
Vitamin E (mg) |
- |
Source: National Institute for Food and Nutrition Research
Further information
- Salame di Varzi Dop
- Additional facts
