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 redorwhite wine.[citation needed]
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| Cooked smoked sausage |
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| Grilled sausage |
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