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	<title>Salame di Varzi - Revision history</title>
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	<updated>2026-07-14T07:41:14Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Salame_di_Varzi&amp;diff=108624&amp;oldid=prev</id>
		<title>Klapaucius: Text replace - &quot;&lt;/div&gt;
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		<updated>2011-11-19T18:28:55Z</updated>

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{{#seo:&lt;br /&gt;
|title=Salame di Varzi: Cooking Wiki&lt;br /&gt;
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|keywords=#salamedivarzi #poultry #sausage #pork #dop #salami #cereal &lt;br /&gt;
|hashtagrev=12032020&lt;br /&gt;
|description=Salame di Varzi DOP is a pork sausage weighing between 0.5 and 2 kg approximately, depending on how long it is left tomature; it is&lt;br /&gt;
}}&lt;br /&gt;
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[[Image:Salame di Varzi.jpg|300px|thumb|right|Salame di Varzi]]&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Salame di Varzi&amp;#039;&amp;#039;&amp;#039; [[DOP]] is a [[pork]] [[sausage]] weighing between 0.5 and 2 kg approximately, depending on how long it is left to&lt;br /&gt;
mature; it is produced from pigs reared in Piedmont, Lombardy and Emilia&lt;br /&gt;
Romagna.&lt;br /&gt;
&lt;br /&gt;
Salame di Varzi is produced in the Comunità Montana&lt;br /&gt;
Oltrepò Pavese, adjoining the municipality of Varzi, as identified in the national&lt;br /&gt;
legislation.  The product&amp;#039;s history is closely linked to the development&lt;br /&gt;
of a typical rural culture common to the whole region termed &amp;quot;Padania&amp;quot;; the raw&lt;br /&gt;
material is produced in the region and then processed in quite a small area using&lt;br /&gt;
long-standing traditional methods that are typical of the product in question.&lt;br /&gt;
&lt;br /&gt;
Salame di Varzi qualifies for designated origin status on the basis of&lt;br /&gt;
environmental conditions and both natural and human factors. In particular, the&lt;br /&gt;
characteristics of the raw material are absolutely particular to the strictly&lt;br /&gt;
delineated geographical macro-area, while the Salame di Varzi designation itself&lt;br /&gt;
is justified by virtue of the conditions pertaining in the delineated micro-area. The&lt;br /&gt;
three factors of &amp;quot;raw-material - product - designation&amp;quot; taken together are linked&lt;br /&gt;
to the specific socio-economic development of the area in question. A&lt;br /&gt;
single-product economy has resulted, the areas of [[salami]] production being found&lt;br /&gt;
where certain forms of pig breeding, based on [[cereal]] growing and [[milk]] processing,&lt;br /&gt;
are traditional.&lt;br /&gt;
&lt;br /&gt;
{{CategoryLineIngredients}}&lt;br /&gt;
[[Category:Ingredients]]&lt;br /&gt;
[[Category:Meat]]&lt;br /&gt;
[[Category:Poultry]]&lt;br /&gt;
[[Category:PDO-PGI-TSG ingredients]]&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- footer hashtags --&amp;gt;&amp;lt;code &amp;#039;hashtagrev:12032020&amp;#039;&amp;gt;[[Special:Search/salamedivarzi|#salamedivarzi]] [[Special:Search/poultry|#poultry]] [[Special:Search/sausage|#sausage]] [[Special:Search/pork|#pork]] [[Special:Search/dop|#dop]] [[Special:Search/salami|#salami]] [[Special:Search/cereal|#cereal]] &lt;br /&gt;
&amp;lt;/code&amp;gt;&amp;lt;!-- /footer hashtags --&amp;gt;&lt;/div&gt;</summary>
		<author><name>Klapaucius</name></author>
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