Genoa salami
American variety of salami From Wikipedia, the free encyclopedia
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]
See also
- Salame genovese di Sant'Olcese – a salume from the Italian city of Genoa made of pork and beef
References
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