VARZELLO

Varzi P.D.O. (or AOP) salami are obtained by following the precise

production disciplinary provided by the Protection

Consortium. Extreme care and attention go into every

phase of the production and curing process.

These salami are voted to quality, starting from the decision

of using for the mixture only the finest pieces like the pork

leg, one of the finest pieces, normally used for the ham.

They differ in terms of weight and ageing time: the “Varzello”

has a weight of 350 grams and a minimum ageing of 30

days.