In the heart of the Staffora Valley, brothers Ezio and Alberto Garabello work with skill and experience, selecting meats from pigs reared in Pavia for their well-known Varzi salami, a historic PDO salami since 1996 that's stuffed into natural pig intestine and aged, depending on the type, from a minimum of 30 days to 6 months or more. They also produce cotechino, coppa, pancetta, lard and cotto salami.
