The small Salame di Varzi PDO with sewn casings has a soft and compact texture. Its taste is sweet and delicate. Only one ingredient is used for its preservation: salt. No artificial aromas. The traditional recipe of this small salami with sewn casings was ratified by a special commission established in Varzi around 1930, which became a “Consorzio di tutela” (supervisory consortium) in 1960. This recipe sets the aging period of the salami to a minimum of hundred days, and that’s what gives it its typical fragrant aroma.

Inside, it is ruby-red and has a clearly visible part of white fat. The inner part drips upon cutting, meaning that the fat used in the salami mixture is of good quality and slightly melts at room temperature. As a matter of fact, the Thogan Porri cured meat factory strictly follows the procedural guidelines and only uses prized cuts of the pork: leg, loin, tenderloin, neck, shoulder, jowl and belly for the fat part which does not exceed 30% of the mixture. These ingredients are ground with a medium or coarse grind and are kneaded in order to be stuffed and age naturally.

Pigs are bred in Italy, exclusively in the regions of Emilia Romagna and Lombardy and the whole process is hand-made. For example, the natural casings are hand-sewn as the real farmer tradition that originated the Thogan Porri cured meat factory dictates.
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We like to couple it with:

• Crescia sfogliata (flaky savoury pastry)
• Club sandwich