Genoa salame shares many characteristics with traditional Hard salame; both products are dry cured using 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 meat type. Volpi® Genoa salame is made with 100% fresh pork while most hard salame utilize 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.