Genoa salami

Variety of sausage

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]}

References

^ ^a ^b Division, United States Food Safety and Inspection Service Standards and Labeling (1996). Food Standards and Labeling Policy Book. The Division.
^ 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.

Sausage

Overview

Casings
List of sausages
List of sausage dishes
Sausage making

Fresh sausage

Dry sausage

Salami	Cacciatore Ciauscolo Genoa salami Soppressata Prasky Ticinese
Other	Chinese Chorizo Fuet Landjäger Longaniza Lukanka Metworst Pepperoni Salsiz Saucisson Sobrassada Sujuk