Genoa salami is a type of dry-cured sausage originating from Italy, specifically the Genoa region. It’s typically made from pork, seasoned with garlic, salt, black and white peppercorns, and red wine. It has a distinctive flavor and is often sliced thin and served as part of sandwiches or charcuterie boards.
2024 marked my first attempt at curing Genoa salami. It was one of the most challenging yet rewarding cured meats I have attempted so far. And I must say, it has become one of my favorites.
Genoa salami is versatile and can be enjoyed at any time of the day. It’s great as part of a sandwich for lunch, served on a charcuterie board as an appetizer, or even as a snack on its own. So, whether it’s breakfast, lunch, dinner, or a midnight snack, it’s always a good time for Genoa salami!
Things you will need:
- Lean pork
- Lean beef
- Back fat
- Salt
- Curing salt #2
- Dextrose
- Pepper
- Garlic powder
- Whole pepper corn
- Red wine (or sugar)
- Starter culture
- Mold 600
- Casings (I prefer natural casings)