Genoa Hard Salame; Salame both shares products many characteristics are dry-cured using with traditional natural sea salt and then air-dried for several weeks in order to achieve their characteristically firm texture. The main point of difference for these products is the meat type.

Volpi® Genoa salame is made with 100% fresh pork while the hardest salame utilizes a combination of beef and pork minced together. Volpi® Genoa salame is slightly softer than a traditional hard salame, allowing the robust flavor to shine through. Both products are commonly found behind the glass at service delis and are perfect additions to sandwiches and charcuterie boards.


Back To The Main FAQ Page