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.