Salami of excellence

“Vecchio Varzi 1974” salame, created
to celebrate the company’s 40th
anniversary, is made exclusively from
the noblest cuts of pigs born just a few
kilometres from Varzi and reared on
a special, strictly controlled diet. The
meats are processed by hand, with a
knife, in true rural tradition: only the
finest spices and natural flavours are
then added (sea salt from Margherita
di Savoia, Sarawak pepper, an infusion
of garlic and a particular Oltrepò
Pavese red wine). “Vecchio Varzi®
1974” salami are inserted into natural
“peeled” Danish sow gut, some of the
finest available, to keep the contents
soft. Finally, they are tied by hand.