The production of Salame di Varzi DOP following the techniques and recipes of the past and, although we have given space to the use of the most modern equipment, we can say that the creation of the sausage still takes place according to ancient tradition, because the its authenticity is given by the link between the traditional method and its territory.
Slaughtered and dissected the pig, cuts of pork are washed and left to rest at low temperatures. They are then chopped and enriched with a calculated mixture of salting-called "tanning". The mixture is stirred repeatedly in stainless steel tanks.
The pigs used in the production of the sausage must comply with specific genetic characteristics. Farms, in fact, improved breeds include: pig breeds Large White and Landrace, offspring of boars of the Duroc breed, offspring of boars of other breeds or hybrid boars.
Follows salting, consisting of sea salt, potassium nitrate or sodium nitrite, whole black peppercorns, garlic infused in filtered red wine. This phase, in addition to ensuring the flavor and aroma characteristic, ensures the product preservation over time. The salami paste is then placed in the sausages. At the end you start off on pork casings, previously washed in water and vinegar to remove impurities. They are allowed only natural casings.
The power supply, together with the breeding techniques, should help to ensure the obtaining of a heavy pig by accretions optimal daily.
Once bagged, the salami is tied thick knitted with "string", and the product thus obtained is perforated. They are then affixed to the hallmark identification Salame di Varzi DOP and seals bearing the lot.
The raw material used for production of Salame di Varzi is derived exclusively from the slaughter of healthy pigs and heavy and is made from lean and fat part. The thin part is made from all meat of the pig, with the exception of the head and legs. The fat is obtained from the pillow, the head of the shoulder, the bacon, the salted pork and lard.
From this moment begins the slow process of drying, pre-curing and aging.
Pork (lean part: all cuts of pork - leg, shoulder, loin, tenderloin, Triri; fat part: bacon, bacon, lard), salt, peppercorns, red wine, garlic, preservatives (E250, E252)
From 150 to 200 gr.
Pork (lean part: all cuts of pork - leg, shoulder, loin, tenderloin, Triri; fat part: bacon, bacon, lard), salt, peppercorns, red wine, garlic, preservatives (E250, E252)
Up to 500 gr.
Pork (lean part: all cuts of pork - leg, shoulder, loin, tenderloin, Triri; fat part: bacon, bacon, lard), salt, peppercorns, red wine, garlic, preservatives (E250, E252)
From 701 to 1000 gr.
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