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Genoa salami in the United States is a variety of dry, cured, unsmoked salami. It is normally made from coarsely ground pork, but may also contain a small amount of beef and has a natural casing. Under US regulations, it must have a moisture to protein ratio of no more than 2.3:1, as contrasted with dry or hard salami, which are limited to 1.9:1.

The name Genoa salami denotes the style of preparation rather than geographical origin.

It is seasoned with garlic, salt, black and white peppercorns, and red or white wine.

See also

• Salame genovese di Sant'Olcese – a salume from the Italian city of Genoa made of pork and beef

References

1. ^ Division, United States Food Safety and Inspection Service Standards and Labeling (1996). Food Standards and Labeling Policy Book. The Division.
2. Hui, Y. H. (2012-01-11). Handbook of Meat and Meat Processing, Second Edition. CRC Press. p. 630. ISBN 978-1-4398-3683-5.

External links

• Marchello, Martin; Garden-Robinson, Julie (December 1998), The Art and Practice of Sausage Making (PDF), Fargo, North Dakota: North Dakota State University.

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