Salame di Varzi PDO: full collective brand recognition obtained
President of the Consortium Bergonzi: «We are extremely proud and very satisfied with the recognition obtained by the Salame di Varzi PDO brand, because from today the consortium brand has an added value of true protection and safeguard against imitations and counterfeits in all major non-EU countries»
28, Nov 2022
The Consortium for the Protection of Salame di Varzi, after having filed the application for registration of the Salame di Varzi PDO logo as a collective trademark with the European Union Industrial Property Office on 21 July and having obtained its publication in the Official Bulletin, is pleased to announce that the application has passed the opposition period and that the Salame di Varzi PDO logo has been officially registered as a Collective Trademark.
«We are extremely proud and very satisfied with the recognition obtained by the Salame di Varzi PDO trademark, because from today the consortium trademark has an added value of true protection and safeguard against imitations and counterfeits in all major non-EU countries. Aware that Geographical Indications are not recognised as intellectual property rights, having obtained recognition as a collective mark means extending the protection already valid in the EU to all international markets that recognise, instead, the value of the collective mark as a true and proper business brand» states the President of the Consortium for the Protection of Salame di Varzi Fabio Bergonzi.
Salame di Varzi owes its quality to the optimal dosage of carefully chosen ingredients, to the peasant processing techniques that have been refined over the centuries, while maintaining their originality, and also to the conformation of the land, favoured by that typical mountain microclimate of the Staffora Valley between the Ligurian sea breeze and the fresh mountain air. The combination of these conditions has allowed producers to exploit the establishment of special enzymatic processes and the biochemical transformation of the product for which the noblest parts of the pig are used, according to the proportions laid down in the Production Specifications. A coarse-grained, compact salami, with a well-balanced fatty part and a white colour, this excellence, to be enjoyed at its best, must be cut into thick slices to fully grasp its fragrant, slightly spicy aroma, as well as its softness, delicacy and sweetness.