Genoa salami

Genoa salami

Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa, Italy. It is normally made from pork but may also contain beef, and is seasoned with garlic, salt, black and white peppercorns, fennel seeds and red or white wine. Like many Italian sausages, it has a characteristic fermented flavor.

As with many toponym-denominated foods, especially ones common in the U.S., Genoa salami is not an actual product of Genoa, Italy. Actual Genoese sausages include "Salame di Sant'Olcese" and "Salame Felino", both of which originate in the hilly interior of its province where pigs could be easily maintained on acorns, chestnuts and hazelnuts of the local mediterranean woodlands. It is probable that what is denoted Genoa salami in North America was derived from the recipes of one or both sausages, though neither contains garlic.

External links

* [http://www.ag.auburn.edu/~ckerth/470/classnotes/recipes/GenoaSalami.htm Auburn University College of Agriculture]


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