If you have ever stood in front of a deli counter and wondered what was the difference between Genoa salami and Hard salami then you are not alone. These are two of the most common salamis in the United States and, while they are both delicious, what they actually are remains a mystery to most people.
Don’t worry though…telling these two sausages apart is pretty easy and while there are three primary differences there is really only one that matters.
The Three Differences Between Genoa and Hard Salami
I spent some time digging through my sausage textbooks and they were all pretty consistent of the differences between these sausages. The three things that stand out are:
- Hard salami is often smoked or has added smoke flavoring. Genoa salami is never smoked.
- Genoa salami is usually formulated with a dry Italian red wine. Hard salami does not contain wine.
- Genoa salami contains whole, or coarsely cracked, black peppercorns. Hard salami contains finely ground pepper.
The only difference that is really meaningful is the presence of whole peppercorns in the Genoa salami. Some people love the crunchy texture and spicy flavor of the peppercorn pieces while some folks hate them pick them out before eating Genoa salami. If you are the type of person that doesn’t like large pieces of peppercorn then order the Hard salami instead.
Both of these sausages can be made from a mixture of pork and beef or just pure pork.
A salami is a special sausage that takes skill and special equipment to prepare. A true salami is made of seasoned meat that is stuffed into a casing and dry cured at low temperatures for months. The meat in a salami never gets cooked but is still perfectly safe to eat.
A salami, which contains meat that has never been cooked, is safe to eat because of the complex dry curing process. The heart of the dry cure process is a battle to prevent harmful bacteria that would make us sick from growing inside the meat. Let’s take a look at the steps required to make a great salami.
While you can play around and be a little sloppy when you are making a fresh cooked sausage like bratwurst, the game changes completely once you step into the dry curing arena.
The sanitation of all of your equipment has to be perfect. You are going to take whole cuts of meat and grind them freshly yourself. You are going to use a digital scale and precisely measure the ingredients.
The basic intent is that you are going to go to extreme lengths to make sure that you do not introduce any harmful bacteria into the salami. If harmful bacteria is not present when you start making the sausage then it will not be there when the sausage is ready to eat.
The second step to prevent harmful bacteria from growing in the sausage is to introduce overwhelming competition. Salami makers will add a starter culture of harmless bacteria, commercially known as “Bactoferm”, into the sausage. After the sausage is stuffed into casings it is held in a fermentation chamber at a temperature of around 80 degrees F at high humidity for a day in order to encourage the Bactoferm to grow and bloom throughout the meat.
The growth of the Bactoferm bacteria in the sausage is a fermentation process very similar to the process used to make beer, bread and cheese. The fermentation process has many benefits. The primary benefit is that the fermentation makes the meat acidic to such a degree that harmful bacteria have a hard time surviving. The growth of the good bacteria also makes it harder for any harmful bacteria to find a place to grow.
The fermented nature of salami is what gives these sausages a “twang” flavor.
Bacteria requires water to live and the process of dry curing is all about removing this essential requirement from the meat.
The sausages are held in a curing chamber for several months until they have lost about 25-30% of their original weight through moisture loss. The curing chamber should have a temperature of around 50 degrees F and have a humidity of around 50%.
The temperature and humidity are critical to insure that the sausage dries slowly and evenly. If the temperature is too high and the humidity is too low then the outside of the sausage will quickly dry out and form a hard shell. This is called “case hardening” and it prevents the water from the inside of the sausage from escaping.
When the sausage has lost 25-30% of its weight there is still moisture inside the salami but most of it is unavailable to the bacteria as it is chemically bound to the salt which is present at 2.5-3% in the sausage.
These are the big guns that make sure harmful bacteria, specifically the ones that cause botulism, are not present.
Nitrites are fast acting chemical salts that kill harmful bacteria. Think of nitrates as time release capsules for nitrites.
When the salami is first being made the nitrites in the mix are going around and killing bacteria but they eventually get used up. As the sausage ages the nitrates slowly break down and release more nitrites to continue the bacteria killing mission.
Sopressata was created in Italy and now beloved in the United States. Sopressata is a simple salami that comes in both a mild and spicy version, using cracked black peppercorns for a mild taste and crushed Calabrian red pepper flakes for a spicy take. The pork is ground with certain spices dependent on local traditions and is then encased and hung up to dry. The end result is a wonderfully smooth texture and extraordinary bold flavor.
Chorizo is a dried, Spanish-style salami rich with smoked paprika, fresh garlic, herbs, and spices. It’s important to note that there are two main kinds of chorizo—Mexican and Spanish. Mexican chorizo is made with ground pork and usually sold fresh and uncooked. Spanish chorizo is also ground pork mixed with spices, but instead of being sold raw, it undergoes a curing process. By performing this process, Spanish chorizo is the only chorizo that is classified as a type of salami. It is a great alternative to pepperoni if you’re looking for something with a bit more of a kick to it. It’s a spice lover’s dream with a bold flavor and a deep smoky undertone.
Finocchiona Salami is a variety that originated in the Tuscany region hundreds of years ago. Folklore suggests that pepper, a core ingredient in salami, was too expensive, instead, the locals substituted a spice that grew abundantly around the region, fennel. “Finocchio” is the Italian word for fennel, and finocchiona salami has a rich spice blend that incorporates toasted fennel seeds to create a product that is fragrant and mouthwatering.
The three main components that set different types of salami apart are the ingredients, how the meat is cut and the way it is prepared. Some salamis use a blend of spices to create complex flavors, while others are a bit simpler. Although, what they lack in ingredients, they make up for in preparation.
Genoa salami is a specific type of salami that originates in the Genoa region of Italy. It is a medium grind, garlic-heavy salami with a smooth rich flavor and clean finish. The simple nature of this salami is what makes it such a popular option. It’s perfect for integrating into everyday recipes or adding to charcuterie boards.
Everything You Need To Know About Peppercorns And What To Avoid
FAQ
What kind of salami does not have peppercorns?
Does Genoa salami have peppercorns?
Does Genoa salami have black pepper?
What is the difference between Genoa salami and regular salami?
What is peppered salami?
Peppered Salami is a finely ground salami that is encased in black pepper to create a bold, pepper-rich finish. The pepper lends a spicy flavor to the salami and it is best enjoyed sliced on a charcuterie board or an Italian sandwich. Pair them with your favorite cheeses and Chianti wine for a perfectly delicious meal.
Do bell peppers contain capsaicin?
Bell peppers do not contain capsaicin, so they do not generate that itchy and uncomfortable sensation in the mouth. On the scale that ranks the amounts of capsaicin are at the bottom.
What does salami taste like?
This salami is known for its smooth consistency and dazzling flavor, rich with peppercorns and wine. This delicate salami is minimally spiced and slow-aged to bring out a sweet flavor. It often appears bright red when you cut into it with coarse ground lean pork and fat pieces speckled throughout the salami.
Is salami hard or dry?
In general, “dry” or “hard” salami is made without too much fat (to reduce grease) and isn’t moistened with wine, vinegar, or must. This leads to a drier texture. It doesn’t necessarily lead to particularly hard texture, just one that’s drier and harder than a wet salami.