Salami di Varzi
Salami di Varzi is a traditional Italian dry-cured sausage from the Oltrepò Pavese region in Lombardy with a protected designation of origin (PDO). It is made from coarsely ground pork and back fat, aged for several weeks in cool, humid cellars. The result is a spicy, slightly nutty sausage with an intense aroma.
Ingredients(for 1 kg)
Instructions
Preparation
1–2 hoursCut pork shoulder and back fat into rough cubes and freeze for 1 hour to make them easier to grind. Then grind through an 8–10 mm plate.
Seasoning and Mixing
15–20 minutesAdd curing salt, coarsely ground black pepper, and garlic to the ground meat. Add red wine and knead the mixture thoroughly for 10–15 minutes until it becomes cohesive and slightly sticky.
Stuffing
30–45 minutesTightly pack the seasoned mixture into cleaned pork casings (caliber 60–80 mm), ensuring no air pockets form. Tie off the ends and pierce any air bubbles with a needle.
Curing and Aging
30–60 daysAllow the stuffed sausages to dry at room temperature (20–22 °C) for 48 hours. Then hang in a curing chamber at 12–16 °C and 75–85% relative humidity. Age for at least 30 days until the salami develops a firm texture and aromatic rind.
Pro Tip
For an authentic flavor, always use natural casings (pork intestine) and ventilate the curing chamber regularly to encourage even noble mold growth.
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