DOP Varzi salame comes to you with a seal certifying its quality. This seal has accompanied it from the production laboratory to the end of its seasoning.
The following characteristics are taken into account as reference, depending on diameter and seasoning stage of the salame:
CONSISTENCY: The mix should be compact and tender, soft to the touch, and lack empty spaces.
APPEARANCE WHEN CUT: A lively red with perfectly white fat granules, absence of connective parts, lack of rancid areas or yellowish external crown/ring.
AROMA: Depending on the stage of its seasoning, the product can emanate more or less strongly spiced perfumes, delicate hints of mold and bread crust fragrances, alternating fragrances of green wood, grass and Mimosa. These hint delicately to the cellar in which it was seasoned. There must be no hints of pig smell or any unpleasant odour connected to bad production or negligent conservation.
TASTE: In its fragrance, a characteristic sweet and delicate aroma. Its aftertaste is slightly bitterish, again depending on the stage of the salame’s seasoning. There should not be a strong hint of garlic.