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A type of Italian cured sausage, originating in the Genoa region of Italy, that is most often made only of pork, but may also be a mix of pork and lesser amounts of beef, depending on the provider's recipe. The salami is typically seasoned with garlic, salt, sometimes peppercorns, and red wine before being dry cured or smoked cured. It is a sausage that is mildly spicy in flavor.
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Genoa Salami term - Related Content |
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| Different types of Salami are used for the purpose of coating the outer casing with herbs, which serves to enhance the flavor of the meat both inside and out. Hand rolled in fine ... |
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| Typically made as an "Old World" or traditional Salami, Crespone sausages are considered to be "artisan" or "farmhouse" types of dry Salami made from centuries old recipes. ... |
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| A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy. Neapolitan Salami is made from ... |
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| An dry Italian sausage made in the traditional manner for this salami with an oblong and flattened shape. Schiacciata salami may be seasoned with sweet ingredients or spicy ... |
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| A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat. The salami is seasoned with garlic and pepper, moistened with white wine and ... |
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