If summer does not inspire long evenings at the table, the solution comes from Oltrepò Pavese with its excellence: a glass of red wine and a snack of bread and Varzi salami. This is the best way to appreciate the culture of the Oltrepò. There is no inn, trattoria or agriturismo that will not be able to satisfy you!
The excellence of mountain communities
Varzi salami is made from high quality pork, using ancient recipes handed down from generation to generation. A slow maturing process in a controlled environment gives the salami a unique and unmistakable taste. The quality of the product is guaranteed by the Consorzio di Tutela del Salame di Varzi (consorziovarzi.it ) which regulates all the production phases and ensures that the curing process takes place in the municipalities of the Mountain Community of Oltrepò Pavese, benefiting from an excellent microclimate made up of a combination of sea breezes and mountain air, which gives the salami its characteristic scents.
Curing cellars
The curing period depends on the type of salami and the size of the sausage: a Varzi salami with double-stitched gut, weighing between 1 and 2 kg and more, is cured for at least 90 days; smaller pieces, weighing between 100 and 200 grams, are cured for 22 days.
Curing takes place in the ancient cellars of Varzi, a natural environment with a unique microclimate (10-12 degrees with 95% humidity). During this period, each salami is brushed periodically to remove the mould that forms on the surface, to promote intestinal transpiration and to achieve optimal maturation.
The right bread
The perfect accompaniment is miccone, a typical bread from the Oltrepò Pavese area, with a crispy crust and soft inside. According to tradition, this special leavened bread, which is characterised by its ability to stay fresh for days, dates back to the Middle Ages, when pilgrims and merchants travelling along the ancient Via del Sale, which linked Oltrepò to Genoa, used to eat long-life bread and fillings made from whatever they found along the way.
Bread, salami and...
Bread and salami can only be paired with a red wine from the DOC Oltrepò Pavese. Better if it has a medium structure, with a balance of tannins and acidity that can enhance the flavour of the salami without overpowering it. Bonarda, an indigenous grape variety of the Oltrepò Pavese area, is the perfect accompaniment, producing ruby red wines with a fresh, fruity taste, with hints of cherry and raspberry.
Lovers of traditional cuisine should not miss a gastronomic appointment of this level. https://www.consorziovinioltrepo.it/
The best salami 'weeps
Salame di Varzi is also known as 'salami with a drop' because its fats tend to melt easily, giving it softness.
The legend of the precise cut
It is said that Salame di Varzi was so prized that the slicers had to make extremely precise cuts to preserve its flavour and texture. Apparently, the master slicers used a secret technique, handed down from generation to generation, to achieve perfect slices.
How is Salame di Varzi sliced? Salame di Varzi must be strictly sliced by handusing a long, sharp knife to obtain more or less thin slices, according to taste. It is important that the cut is made 'a becco di flauto', i.e. diagonally. Only as much of the casing should be removed as is needed to cut the salami, so that it can continue to perform its protective function.
