DeLallo All-Natural Uncured Genoa Salami is a naturally cured Italian-style salumi made with top-quality cuts of pork that are specially ground and seasoned with a masterful blend of fresh garlic and hand-selected spices. Minimally processed without the use of artificial preservatives or ingredients, our traditional Italian recipe is tender and moist with an irresistibly delicate savory flavor.
Genoa Salami is sliced thick and ready to serve (or snack) straight from the package. Serve it up on charcuterie plates, cheese boards and gourmet snack spreads for easy yet elegant entertaining.
- Handcrafted Italian-style salumi made with premium cuts of pork shoulder.
- Specially seasoned with robust herbs and spices.
- Irresistibly chewy, tender texture.
- Authentic Italian recipe made in the U.S.A.
- All-natural cured meat with no artificial ingredients or preservatives.
- Gluten free and dairy free.
Kitchen and Usage Tips:
Uncured Genoa Salami Slices are a ready-to-use, ready-to-snack meat that is as versatile as it is delicious! As a gourmet antipasto or snack, Uncured Genoa Salami Slices are great additions to charcuterie plates, cheese boards and appetizer platters. Genoa Salami pairs well with milder, creamy Italian cheeses such as fresh mozzarella, traditional mozzarella and provolone. Add some savory, meaty flavor to pizzas, calzones, stromboli, flatbreads, quiche, picnic pasta salads and more.
Frequently Asked Questions:
What Is Uncured Genoa Salami? Originating in Genoa, Italy, Genoa Salami is a dry cured sausage made mostly of coarsely ground pork that is salted and seasoned to cure. Its flavor is bright, tangy and savory with a mild zip from its zesty spices of pepper and garlic.
Uncured Genoa Salami is simply Genoa Salami that is preserved without the use of unnatural curing methods. Uncured meats are still preserved, or cured, but instead of synthetic nitrates or nitrites, natural curing methods like salts and other flavorings are used. DeLallo Uncured Genoa Salami, for example, utilizes swiss chard powder. Uncured Genoa Salami does not use artificial chemicals in its preservation process; though, the name can be misleading since it is still, in fact, a cured meat product.
What Is So Special About Genoa Salami? Genoa Salami is an exquisitely crafted Italian salumi made with pork that is medium-to-coarsely ground—sometimes with the addition of beef or veal—and a special blend of garlic and seasonings. This is what makes Genoa Salami so special. Genoa Salami is tender and moist with a milder, more delicate savory flavor than its smoky and robust hard salami counterpart. In regards to nutrition, Genoa Salami is leaner too.
What Is Delallo Uncured Genoa Salami Made Of? DeLallo Uncured Genoa Salami is made with premium cuts of pork (medium grind) and seasoned with fresh garlic and hand-selected spices. DeLallo Uncured Genoa Salami is an all-natural product that is cured with swiss chard powder rather than synthetic or artificial ingredients.
Is Uncured Genoa Salami Cooked Or Raw? Uncured Genoa Salami is not considered “raw” or cooked. It is a cured product that can be eaten as-is, no cooking necessary. The term “uncured” can be misleading, because this is a cured product that has undergone a process of preservation. The difference is that this process does not utilize synthetic or artificial ingredients (nitrates and nitrites), unlike the standard cured meat product. DeLallo uses the swiss chard powder to aid in this curing process.
Is Uncured Genoa Salami Ready To Eat? Uncured Genoa Salami is safe to eat right straight from the package. Dry sausage, or salumi, undergoes a curing process that includes salt and seasonings. This product is a cured product; however, the curing methods utilized are all natural and do not include the use of synthetic or artificial ingredients.
Is Genoa Salami Good For Sandwiches? Yes, Genoa Salami is an excellent meat for sandwiches, subs and paninis. It is an essential in the Italian cold-cut lineup, where it is celebrated for its mild and delicate savory flavor and tender, moist texture.
What Is The Difference Between Uncured Genoa Salami Slices And Genoa Salami Sticks? Uncured Genoa Salami Slices are just Uncured Genoa Salami sticks that come conveniently sliced so that they are ready to use as an easy but elegant feature on charcuterie boards, cheese boards and gourmet snack plates. Genoa Salami Slices are perfect for pizzas and flatbreads, sandwiches and subs, and also for entertaining. Serve them up with specialty Italian cheeses and gourmet garnishes for a stunning cheese board or charcuterie plate.
What Is The Difference Between Uncured Genoa Salami And Salami? Uncured Genoa Salami is just a variety of salami. Salami, or salumi—as it is called in Italy, where it originated—is a style of seasoned, encased and cured meat. Sometimes known as dry sausages or dry cured sausages, salami is an old world food that was created before modern methods of refrigeration. Curing meats safely preserves them for longer periods of time.
What Is The Difference Between Uncured Genoa Salami And Hard Salami? There are many differences between Uncured Genoa Salami and what is known as “hard salami.” To start, Genoa Salami is a product of Genoa, Italy, whereas hard salami is thought to have originated in central Europe. Besides that, the ingredients in each vary widely. Genoa Salami is made with a base of coarsely ground pork (as its main meat), but also beef and sometimes veal. Hard salami is made solely with beef. The main difference in flavor is that hard salami is a smoked product (sometimes artificially so), while Genoa Salami is cured, but not smoked. Because of its curing methods and ingredients, Genoa Salami boasts a more delicate savory flavor. Hard salami is more smoky and robust. Lastly, the texture of each meat is very different, as well. Hard salami can be described as more dry and meaty. On the other hand, Genoa Salami is more tender and moist.
What Is The Difference Between Uncured Genoa Salami And Sopressata? Sopressata is made using leaner meats, while Genoa Salami is fattier with more marbling. This difference in meat creates a more moist and tender, almost chewy, texture in the Genoa Salami; whereas, sopressata is more dry. Sopressata is also more heavily seasoned and so the resulting flavor is much spicier and zesty, unlike Genoa Salami with its mild, savory flavor. The most obvious difference between the two is that sopressata has a distinct flattened oblong shape, unlike the cylindrical form of Genoa Salami.
Does Uncured Genoa Salami Go Bad? Hard or dry sausage products (such as Uncured Genoa Salami) that are unopened and/or whole can be stored in the refrigerator indefinitely or up to 6 weeks in the pantry, according to the USDA. Upon opening the package, cured meats can be refrigerated for up to 3 weeks. This recommendation is a general one, so make sure to thoroughly inspect the package for relevant information to the specific brand or product that you purchased.
