Salami is a type of cured sausage that is made from ground meat and seasonings. Hard salami and Genoa salami are two of the most popular types of salamis. The major difference between the hard salami and Genoa salami is in the seasoning. Hard Salami gets its flavor from garlic, black pepper, mustard seeds, saltpeter (a powdered substance), sugar, and wine while Genoa Salami uses oregano, fennel seeds, coriander seed to create its distinct taste.
Hard salami is a type of cured sausage that has no casing. It can be eaten as is, or sliced and added to sandwiches and salads. Genoa Salami, on the other hand, has a natural casing around it which protects its contents from air exposure. While the two types of sausage are similar in many ways, there are also some key differences between them.
And that’s exactly what we will discuss in this blog post.
The History of Salami
Salami has been around for hundreds of years, with records dating back to the 16th century. It is believed that salamis were first created in Europe, where people cured their meat using salt to preserve it. Food historians believe that these ancient Europeans may have boiled their meats before putting them into salt to make them last longer. They also claim that these people may have sliced their meat into strips and then hung it in the air, which could be why salami is often called “air-cured.”
The first recorded mention of this type of sausage can be found in a cookbook from 1615 by Antonio Latini. In this book, Latini describes it as “a type of seasoned meat that is to be eaten sliced very thin.”
In the 1800s, salamis became a popular dish served at breakfast. It’s also believed that this was due in part to their low price and high availability during these times.
Today, there are countless types of salami that can be found in specialty shops, grocery stores, and even online, with hard salami and Genoa salami being the most popular types. These are popular types to serve at summer parties because they don’t require refrigeration. That means you won’t have to worry about the meat spoiling if your party goes into overtime!
Hard Salami, sometimes referred to as dry-cured or cooked sausage, is a type of salamis that is firmer, drier, and slightly darker. It is made from ground beef (may also contain pork) that has been seasoned with garlic, black pepper, mustard seeds, saltpeter (a powdered substance), sugar, and wine. Hard salami has a marbled texture and has its origins in Germany. They are not typically smoked or cooked like Genoa Salami because they have no casing to prevent them from drying out too much during the process. It goes through the process of curing and can be used as a pizza topping, sandwich filling, or simply eaten as an appetizer.
The name of Genoa salami is pretty self-explanatory. This variety of salami was originated in Genoa, in Northern Italy. Hence, the name and traditional Italian flavor. Genoa is a hilly area in Northern Italy where pig farming is the primary source of income for many locals. Pigs are bred on the hazelnuts, acorns, and chestnuts of the local woods. Because there are no grasslands or plains in Genoa, the locals rely on pork meat as a substitute for cattle meat. Traditional Genoa salami is prepared using raw pork – 60% lean and 40% fatty, hence the authentic taste. In some variants, you can also see beef meat in equal parts. Genoa salami has a characteristic aroma as it is air-dried at a specific temperature under a specific humidity level for 2-3 months. Compared to hard salami, Genoa salami has a smoky aroma and a distinctive flavor.
There are a variety of ways to eat Genoa salami – the most popular ones being toppings or stuffings of pizza, calzones. In Italy, people use it to prepare frittatas as Genoa salamis nicely combine with goat cheese and potatoes, making a quick dinner. Moreover, this type of salami can be used in roll-up snacks, salads, and macaroni recipes.
The following table shows the nutritional value found in 10 grams each of hard salami and Genoa salami:
|Nutrients||Hard Salami||Genoa Salami|
|Protein||2.26 grams||2.07 grams|
|Cholesterol||8 mg||10.2 mg|
|Fatty Acids – total saturated||1.189 grams||1.20 grams|
|Fatty Acids – total polyunsaturated||0.374 grams||0.271 grams|
|Fatty Acids – total monosaturated||1.6 grams||1.7 grams|
|Sodium||226 mg||182.6 mg|
|Iron||0.13 mg||0.19 mg|
|Potassium||38 mg||33.4 mg|
|Total Lipid||3.37 grams||3.33 grams|
|Attributes||Hard Salami||Genoa Salami|
|Made Of||Hard salami is made using ground beef||Genoa salami is made using pork meat|
|Fat Content||Low fat content||High fat content|
|Color||Darker, marbled appearance||Lighter|
|Origin||Germany, Poland||Italy, Genoa|
Increasing the Shelf Life of your Salami
While hard and Genoa salamis are preserved to last longer, they can get spoiled if not stored properly. Fortunately, there are several ways to increase the shelf life of your salami. The best option is to wrap your hard or Genoa salami in cheesecloth or butcher paper rather than storing it in plastic bags. This ensures proper airflow, preventing the accumulation of moisture. Most importantly, avoid freezing your salami as it can affect the natural flavor and texture of the salami.
The Final Salami Slice
You now know that there are some key differences between these two popular salami types, including how they’re made and what flavors they have. We hope this article helped answer any questions you had about these two types of salamis! Explore different recipes that utilize these types of salamis and find out what you like best. You are sure to be in for a treat.