Filzetta
- Weight
- 0.5–0.7 kg
- Minimum maturation
- 45 days
Salame di Varzi
Salame di Varzi DOP is a tender cured pork salame from a delimited area of Oltrepò Pavese, with named formats that mature for different lengths of time.
- Meat
- Pork
- Production area
- Delimited area of Oltrepò Pavese
- Protection
- DOP
- Flavor
- Sweet and delicate
Four named formats to compare
These are four of the specification’s formats; it also allows a smaller Salame di Varzi with a minimum of 30 days.
Filzettone
- Weight
- 0.7–1 kg
- Minimum maturation
- 60 days
Sottocrespone, single casing
- Weight
- 1–2 kg
- Minimum maturation
- 120 days
Cucito, double casing
- Weight
- 1–2.5 kg
- Minimum maturation
- 180 days
A coarse grind, a closely tied casing
Salame di Varzi starts with selected fresh pork cuts and fat, ground through a plate with 12 mm holes. Sea salt, whole black pepper and a filtered infusion of garlic and red wine season the mixture.
The salame is stuffed into a pork casing, pricked and tied with a close mesh of twine. Drying and maturation take place in ventilated rooms, with equipment and techniques suited to the local climate. The size of the salame determines its minimum maturation period.
A spring salad with diced Salame di Varzi
The Salame di Varzi Consortium’s spring salad combines diced Salame di Varzi DOP with mixed greens, baby spinach, peeled fava beans, asparagus and young carrots, finished with an oil-and-lemon citronette. Cut the salame into small cubes to distribute its savory notes through the fresh vegetables.
