Boar's Head
Boar's Head Uncured Genoa Salame
What it is
This is a type of dry-cured Italian sausage made from pork. It is seasoned with garlic and black pepper, and sometimes other spices, giving it a distinct flavor profile. The salame is then aged, which allows it to develop its characteristic firm texture and complex taste. It is typically sliced thinly for serving. The uncured designation means it does not use added nitrates or nitrites from artificial sources, relying instead on naturally occurring ones found in celery powder and sea salt.
How people cook with it
Genoa salame is a versatile ingredient that adds a savory depth to many dishes.
- Sandwich topping
- Charcuterie board component
- Pizza ingredient
- Pasta dish addition
Thinly sliced Genoa salame is excellent as a standalone snack or as a key component on a charcuterie board, paired with cheeses, olives, and crackers. It elevates simple sandwiches, adding a rich, savory flavor. It can also be incorporated into hot dishes, such as layered into a baked pasta or added to the top of a pizza during the last few minutes of baking. Its robust flavor holds up well to cooking, infusing other ingredients with its characteristic taste.
How it differs from similar foods
Compared to other salamis, Genoa salame often has a finer grind and a milder, more delicate flavor profile. It is typically seasoned with garlic and black pepper, distinguishing it from spicier varieties. The aging process contributes to its firm yet tender texture.
Who it is for
Home cooks and entertainers who enjoy adding flavorful cured meats to their meals and gatherings.
How to keep the rest
After opening, keep any remaining Genoa salame tightly wrapped in plastic wrap or in an airtight container. Store it in the refrigerator to maintain its freshness and prevent it from drying out. It is best consumed within a few days of opening for optimal flavor and texture.