Salame di Varzi

Originating from the mountainous Oltrepò Pavese, the southwestern part of Lombardy popularly known as the Tuscany of Northern Italy, salame di Varzi is a variety of cured pork sausage. In fact, this protected name refers to a whole variety of cured meats, all produced within the province of Pavia.

Depending on the curing process and its diameter, salame di Varzi can be marketed as: Filzetta, Filzettone, Sottocrespone a Budello Semplice, Cucito a Budello Doppio and Torto or Salametto. The distinctive flavors of these products are directly influenced by the micro-climate of the Staffora Valley - it creates ideal conditions for the maturing process which takes place in ancient Varzi cellars.

Also, salame di Varzi is infused with red wine, which gives this delicious sausage a robust aroma and a sweet flavor.