Genoa salami is a very tasty cured salami, flavored with garlic, salt, and red wine. Learn how to make Genoa salami and some other yummy dishes using it.
Never consume salami that has edges turning brown or gray, or if it has started developing air pockets. White molds, if any, should be removed prior to consumption, so that the salami is safe to eat.
Salamis are made by curing meat. Pieces of meat flavored with spices are filled in a casing. Casings can be made of animal intestines or synthetic materials. It is then cured by smoking or drying.
Genoa salami is a very popular Italian salami made from pork. Sometimes, beef or veal is also added. It is flavored with garlic, pepper, and red wine. It is a zesty dish that is spicier in comparison to other Italian salamis. Though Italian, the name Genoa is more popular in America. Its original name is salame di Sant’Olcese. It is a versatile dish that combines well with many different foods.
This Tastessence article gives you three lip-smacking Genoa salami recipes, along with the basic salami recipe.
How to Make Genoa Salami?
♨ Pork shoulder, 64 oz.
♨ Pork fat, 16 oz.
♨ Red wine, 2 tbsp.
♨ Salt, 2 tbsp.
♨ Garlic powder, 2 tbsp.
♨ Dextrose, 1 tbsp.
♨ White pepper, 1 tbsp.
♨ Cure #2, 1 tsp.
♨ Lactic starter, 1/8 tsp.
♨ Let the meat and the fat freeze. Then grind them separately.
♨ Combine the meat, the fat, and salt.
♨ Add the lactic starter to the red wine, and pour over the meat mixture.
♨ Add all the remaining ingredients and mix well.
♨ Cover with a plastic wrap and refrigerate for 24 hours.
♨ Fill the meat in a 4-inch casing.
♨ Tie one end of the casing with a string, so that it can be easily hung.
♨ Let it hang in an area with around 65 degrees Fahrenheit temperature, for 48 hours.
♨ Transfer to an area with 55 – 60 degrees Fahrenheit temperature, and let it hang for drying, for a period of 15 to 30 days (depending on the diameter of the salamis).
Shelf Life: Hard salamis like Genoa salami can last for 2 – 3 months in the freezer, if unopened. Opened meat can last for 2 to 3 weeks in a refrigerator and 2 to 3 months in a freezer.
Best paired with: Genoa salami pairs really well with soft creamy cheeses and dense breads. It is perfect for sandwiches and wraps.
Genoa Salami Recipes
Genoa Salami Cheese Sandwich with Vinegar Dressing
♨ Genoa Salami slices, 12
♨ Cheese slices, 8
♨ Garlic, minced, 1
♨ Mustard, 2 tsp.
♨ Crusty rolls, split, 4
♨ Tomatoes, sliced, 2
♨ Shallots, minced, 2
♨ Butter lettuce, 1 cup
♨ Red wine vinegar, ¼ cup
♨ Olive oil, ½ cup
♨ Mayonnaise, 4 tsp.
♨ Black pepper, ¼ tsp.
♨ Salt, ½ tsp.
♨ Combine together olive oil, vinegar, shallot, mustard, garlic, salt, and pepper.
♨ Let the flavors combine well.
♨ Open the crusty rolls. Spread the mayonnaise.
♨ Layer 3 slices of salami and 2 slices of cheese on each roll.
♨ Layer 2 slices of tomato and lettuce leaves.
♨ Drizzle with 2 tsp. vinegar and oil dressing.
Spaghetti with Genoa Salami
♨ Spaghetti, 16 oz.
♨ Baby spinach, 8oz.
♨ Genoa Salami, 4 oz.
♨ Bell peppers, cut and roasted, 2
♨ Garlic, ¼ cup
♨ Pine nuts, toasted, ¼ cup
♨ Cheese, ¼ cup
♨ Black pepper, ½ tsp.
♨ Olive oil, 2 tbsp.
♨ Fresh basil, for garnishing
♨ Heat some olive oil in a small pot.
♨ Add the whole peeled garlic cloves and cook till the garlic softens.
♨ Remove the garlic and keep the oil.
♨ Cook the spaghetti in lightly salted water.
♨ Drain in cold water.
♨ Add the garlic oil in a large pan.
♨ Add the Genoa salami, and saute till brown.
♨ Add peppers, spinach, roasted garlic, black pepper, and cook for 2 -3 minutes.
♨ Add the pine nuts and the cooked spaghetti.
♨ Saute well, till the pasta cooks.
♨ Add water if required.
♨ Sprinkle the cheese and remove from heat.
♨ Garnish with basil.
♨ Eggs, 6
♨ Parmesan Cheese, grated, 3 tbsp.
♨ Genoa Salami, cut, 2 oz.
♨ Onion, sliced, 1
♨ Garlic, minced, 1
♨ Olive oil, extra virgin, 3 tbsp.
♨ Black pepper, ground, ¼ tsp.
♨ Salt, ¼ tsp.
♨ Preheat the broiler.
♨ In a large bowl, whisk the eggs, salt, pepper, and half the cheese.
♨ Heat the olive oil in a saucepan.
♨ Saute the onion and garlic.
♨ Add the salami, and saute for 10 minutes.
♨ Add the egg mixture to it.
♨ Cover the pan, and let the eggs cook on low heat.
♨ The eggs should be set, but moist in the center.
♨ Add the remaining cheese and remove from heat.
♨ The frittata is now ready.
♨ Transfer the frittata to the broiler, and cook for 1 minute.
♨ Serve warm.