True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Meat from Italy
Salame di Varzi is a PDO raw salami of fresh pork with 15–30 kg of fat per 100 kg of lean, minced through a 12 mm plate and seasoned with sea salt, black peppercorns and an infusion of garlic in red wine. It is stuffed into pig casing, tied in a close mesh and matured in airy rooms for at least 30 to 180 days, depending on its size.
| Lean pork100 kg | Fresh, never frozen or otherwise preserved[gu-varzi-2025] |
| Pork fat15–30 kg (13.0–23.1 % of the mix) | [gu-varzi-2025][eu-varzi-2025] |
| Sea salt20–25 g per kg | [gu-varzi-2025] |
| Black peppercorns1–2 g per kg | [gu-varzi-2025] |
| Garlic infused in filtered red wine7–10 ml per kg | [gu-varzi-2025] |
| Sodium or potassium nitrate, or sodium nitrite | Within the limits of the law in force[gu-varzi-2025] |
| Starter | microbial starters (the Varzi sausages studied by Di Cagno and colleagues in 2008 were made with them) |
Total time across the recorded steps: 37 days – 38 days
What changes: Lean pork and fat are minced coarsely through a 12 mm plate
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Salame di Varzi is a PDO raw salami of fresh pork with 15–30 kg of fat per 100 kg of lean, minced through a 12 mm plate and seasoned with sea salt, black peppercorns and an infusion of garlic in red wine. It is stuffed into pig casing, tied in a close mesh and matured in airy rooms for at least 30 to 180 days, depending on its size. Made in 5 steps over 37 days – 38 days. The longest step, mature, takes at least 30 days (European Commission 2025). Salt is 2–2.5 % (MASAF decree of 3 February 2025). Lactobacillus sakei and Lactobacillus curvatus, the dominant lactic acid bacteria apart from the starters, and Staphylococcus xylosus, which dominated the coagulase-negative staphylococci, in three Italian PDO fermented sausages studied together (Varzi, Brianza and Piacentino); Varzi and Brianza were made with microbial starters does most of the fermenting.
| Main step | at least 30 daysSet[eu-varzi-2025][gu-varzi-2025] | Mature |
|---|---|---|
| Salt | 2–2.5 %Set[gu-varzi-2025] | Season |
Salame di Varzi is minced coarser (12 mm) than Salame Brianza (4–8 mm) and seasoned with a garlic and red wine infusion. Its largest form, the Cucito, has a double casing and is matured for at least 180 days.
The specification limits nitrate and nitrite to the legal maximum and bans frozen or preserved meat. No pH or water activity limit is set in the documents read. These are figures for controlled production, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled.
Every number is labelled with how it is known. How this atlas is made
Registered as an EU PDO in 1996 (Regulation (EC) No 1107/96). A 2025 standard amendment added the smallest size, 0.3–0.5 kg, matured for at least 30 days.
