What is Genoa Salami?

Genoa Salami is a cured mass product that is closely linked to the Italian town of Genoa. Although many other cured masses are produced in Genoa, this particular salami seems to have captivated the popular imagination and is one of the most famous Italian foods. Many markets carry Jan Salami and can also be obtained in import stores. As is often the case with cured meat, Genoa Salami varies in high quality. The resulting meat is cured, usually a process of drying and smoking. After cure, the salami can be stored at the room temperature until it is open. The curing technique ensures that the meat is available throughout the year. Several meat is cured in this way because the case creates a suitable packaging for meat. Salami meat tends to be roughly cut, so large pieces of meat and fats present in the finished product. In addition, the dry drug used to maintain salami results in very dry meat, which is also slightly crumbly. Salami also tends to be spicy than some cured meat and may have peaceThe fermented taste depending on how it was treated and cured.

6 In addition to freely chopped pork, Genoa also includes garlic, salt, fennel seeds, whole pepper and a small amount of white wine. Pepper creates an explosion of spices in the finished product, which makes Genoa salami somewhat enthusiastic food to eat. According to tradition, white pepper is usually used in Genoa Salam, with black pepper studying cottage salami.

Although salami is not cooked, the process of curing makes it safe. Many people use salami on a sandwich and take it on picnics because it remains stable at room temperatures. The meat mates well with fine, cream cheese and thick, chewing bread. It can also be used on antipast plates or sprinkle on salads and pizzas. When choosing a Genoa salami in the shop, look for a solid sample without soft spots or slime areas. The small amount of white form is acceptableThe outer shell, although it should be scraped before eating.