Genoa salami

Last updated March 08, 2025

Genoa salami is an American 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]

References

1 2 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.

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[:0-1] 1 2 Division, United States Food Safety and Inspection Service Standards and Labeling (1996). Food Standards and Labeling Policy Book. The Division.

[2] Hui, Y. H. (2012-01-11). Handbook of Meat and Meat Processing, Second Edition. CRC Press. p. 630. ISBN 978-1-4398-3683-5.

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Genoa salami

See also

References