Campofrio Food Group - America Inc., Campofrio
Campofrio Uncured Genoa Salami
What it is
This is a type of dry-cured sausage originating from Genoa, Italy. It is made from pork, seasoned with spices, and then fermented and air-dried. The curing process gives it a firm texture and a rich, savory flavor. It is typically sliced thinly for serving. This version is uncured, meaning it does not contain added nitrates or nitrites from artificial sources, relying instead on natural curing agents.
How people cook with it
Genoa salami is a versatile ingredient that can be enjoyed in many ways.
- On charcuterie boards
- In sandwiches
- As a pizza topping
- In pasta dishes
Thinly sliced Genoa salami is excellent as a standalone snack or as part of a larger spread. It adds a salty, complex flavor to sandwiches, layering well with cheeses and vegetables. When baked, it can become slightly crispy, releasing its oils and infusing other ingredients with its taste. It is also a popular addition to pizzas, providing a savory counterpoint to the cheese and sauce. Consider adding it to cooked pasta dishes or frittatas for an extra layer of flavor.
How it differs from similar foods
Uncured Genoa salami differs from traditional versions by its absence of added synthetic nitrates and nitrites. While it still undergoes a curing process, the flavor profile might be slightly milder, and the texture can vary. It relies on natural curing agents for preservation and flavor development.
Who it is for
Home cooks and entertainers who appreciate traditional cured meats.
How to keep the rest
Once opened, keep the remaining salami tightly wrapped in plastic wrap or place it 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 weeks of opening for optimal quality.