Genoa salami

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,^[1] as contrasted with dry or hard salami, which are limited to 1.9:1.^[2]

The name Genoa salami denotes the style of preparation rather than geographical origin.^[1]

It is seasoned with garlic, salt, black and white peppercorns, and red or white wine.^{[citation needed]}

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.