Salami

The Salame di Varzi DOP presents a soft and compact consistency, soft to the touch and free of voids; the cut is bright red with traces of the fat perfectly white. Depending on the time of aging, the product oozes spicy perfumes more or less marked, slight hints of mold and fragrance of bread crust, herbaceous aromas, green wood and mimosa. The flavor is sweet and delicate, with a slightly bitter aftertaste.

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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.

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.

From this moment begins the slow process of drying, pre-curing and aging.

our products

Salametto

INGREDIENTS

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) 

FORMAT

Stuffed into natural pork casings and hand-tied with twine 

SIZE

From 150 to 200 gr.

SEASONING

Minimum 30 days

STORAGE

Keep in a cool (4-15 degrees) 

LABELING

Each two-piece showing: ingredients, date of production, number of laboratory EEC production 

PACKAGING

boxes

DESTINATION

G.d.o., retailers, catering.

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Filzetta

INGREDIENTS

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) 

FORMAT

Stuffed into natural pork casings and hand-tied with twine

SIZE

Up to 500 gr. 

SEASONING

Minimum 30 days 

STORAGE

Keep in a cool (4-15 degrees) 

LABELING

Every single piece showing: ingredients, date of production, number of laboratory EEC production

PACKAGING

Boxes

DESTINATION

Gdo, resellers, catering

TO LEARN MORE

Filzettone

INGREDIENTS

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) 

FORMAT

Stuffed into natural pork casings and hand-tied with twine 

SIZE

From 701 to 1000 gr.

SEASONING

At least 60 days

STORAGE

Keep in a cool (4-15 degrees)

LABELING

Every single piece showing: ingredients, date of production, number of laboratory EEC production

PACKAGING

Boxes

DESTINATION

GDO, resellers, catering

TO LEARN MORE

Cucito

INGREDIENTS

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)

FORMAT

Stuffed into natural pork casings and double hand-tied with twine

SIZE

From 1000 to 1500 gr.

SEASONING

120 days minimum 

STORAGE

Keep in a cool (4-15 degrees) 

LABELING

Every single piece showing: ingredients, date of production, number of laboratory EEC production 

PACKAGING

Boxes

DESTINATION

GDO, resellers, catering

TO LEARN MORE

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