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| Place of origin | Italy |
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| Region or state | Sant'Olcese, Serra Riccò, Liguria |
Salame genovese di Sant'Olcese is a variety of salume produced in Sant'Olcese, Liguria. It consists of coarsely ground pork and beef in equal proportions and is aged for two to three months.
This salami was first produced in Orero, now part of the comune (municipality) of Serra Riccò, but until 1877 part of Sant'Olcese. Industrial production began in the beginning of the 19th century. There are currently two producers of this salami.[1][2]
The salami is made by grinding the lean meat and leaving the fatty parts in cubes, adding whole black peppercorns (some omit this), garlic powder, white wine from the Val Polcevera and salt, then stuffing by hand into natural casings and tying by hand. It is then dried over an oak fire for a few days, then aged for two or three months in a humidity and temperature controlled environment.
