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The original Genoese sausage is the salame genovese di Sant'Olcese, which is a "prodotto agroalimentare tradizionale" (traditional agricultural food product), and originates in the hilly interior of its province where pigs could be easily maintained on acorns, chestnuts, and hazelnuts of the local Mediterranean woodlands.

Genoa salami is an American variety of salami commonly believed to have originated in the area of Genoa. It is normally made from pork, but may also contain beef, or be all beef, and is seasoned with garlic, salt, black and white peppercorns, fennel seeds, and red or white wine. Like many Italian sausages, it has a characteristic fermented flavor. As with many toponym-denominated foods, especially ones common in the United States, Genoa salami is not an actual product of Genoa.

External linksEdit

"The Art and Practice of Sausage Making." Martin Marchello, Ph.D. and Julie Garden-Robinson, Ph.D.. North Dakota State University, Fargo, North Dakota, December 1998