Genoa Salami Vs. Hard Salami Vs. Cotto Salami

There are several different types of salami.

Salami is air-dried Italian sausage cured with salt (what the "sal" in the name refers to). Genoa salami, hard salami, and cotto salami are different types and are classified according to how they are cured and the region they come from.

Genoa Salami

Genoa salami is named after the Italian city and is softer than hard salami. It is uncooked, made with mostly raw pork with a small amount of raw beef or veal, and is seasoned with red wine, garlic and white peppercorns. It is not smoked.

Hard Salami

Hard salami is made in Germany, Switzerland and central Europe. It is also uncooked and unlike Genoa salami, it is smoked. It's made with mostly raw beef with a small amount of raw pork and dried longer to make it harder.

Cotto Salami

Cotto salami, unlike Genoa and hard salami, is cooked and seasoned with garlic and black peppercorns.

Storing Salami

Salami will keep unrefrigerated as long as its casing is kept intact. When the casing is cut, the salami roll can be refrigerated for up to three weeks or more, until it gets too dry to use. Sliced refrigerated salami starts to lose its flavor after three days.

Serving Salami

Allow the salami roll to warm to room temperature before slicing it to get the most flavor out of it.

References

• RecipeTips.com - Salume or Salami
• National Hot Dog and Sausage Council Glossary of Sausages and Prepared Meats