Salame di Varzi

Salame di Varzi is a pigmeat dry sausage produced within the Comunità Montana Oltrepò Pavese in the province of Pavia, Italy. It is made from pigs reared in Piedmont, Lombardy, and Emilia Romagna, and its weight varies between approximately 0.5 and 2 kg depending on the duration of maturation. It holds PDO status under file number PDO-IT-0208.

About this designation

Salame di Varzi is registered as a PDO under file number PDO-IT-0208, with EU protection granted on 21 June 1996, and is recorded in the eAmbrosia register under identifier EUGI00000013218. The protected name as registered is Salame di Varzi. The product is a pigmeat sausage whose raw material must come from pigs reared in Piedmont, Lombardy, and Emilia Romagna. Production is confined to the Comunità Montana Oltrepò Pavese, adjoining the municipality of Varzi, as identified in Italian national legislation. The specification requires that the product pass through specific working, processing, drying, and maturing stages governed by national rules and regulations. The weight of the finished sausage varies between approximately 0.5 and 2 kg, a range that reflects the duration of maturation. Labelling must carry the words Salame di Varzi followed by denominazione di origine controllata, together with an identifiable mark as prescribed by the relevant national law. Control is exercised by the Ministry of Industry, Trade and Craft Trades in collaboration with the Ministry of Agriculture, Food and Forest Resources and the Ministry of Health, with the possibility of delegating control functions to a voluntary association of producers. The applicant group responsible for the designation is the Consorzio di Tutela del Salame di Varzi.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-IT-0208, eAmbrosia identifier EUGI00000013218.
• Production is confined to the Comunità Montana Oltrepò Pavese, adjoining the municipality of Varzi.
• Raw material must come from pigs reared exclusively in Piedmont, Lombardy, and Emilia Romagna.
• Labelling must include the words Salame di Varzi followed by denominazione di origine controllata and a prescribed identifiable mark.

Tasting notes

Pavese salami from Oltrepò mountains, aged minimum 45 days. Coarse grain, rich red meat with white fat, robust pork flavor with garlic and red wine, peppercorns visible throughout.

HoReCa use

Sliced for Lombard antipasto; paired with Oltrepò Pavese wines and aged formaggi; used as a component in panini.

Packaging

• whole-piece-vacuum-500g-1.5kg
• half-piece-vacuum-500g
• deli-sliced-vacuum-100g