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Baroque Bloke |
Genoa salami is my favorite lunch meat. A Genoa salami and cheese sandwich made from quality ingredients is fit for a king IMO. Lots of good flavor and texture too. I became curious to see what the web had to say about Genoa salami. The Wikipedia article isn’t very satisfying, but I couldn’t find anything better. “Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa, Italy. It is normally made from pork, but may also contain veal. It is seasoned with garlic, salt, black and white peppercorns, and red or white wine. Like many Italian sausages, it has a characteristic seasoned and aged flavor. …” https://en.m.wikipedia.org/wiki/Genoa_salami Serious about crackers | ||
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| Member |
Genoa is good although I prefer hard salami, gee I better be careful where I say that.  | |||
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Step by step walk the thousand mile road |
Hard salami is best salami. Nice is overrated "It's every freedom-loving individual's duty to lie to the government." Airsoftguy, June 29, 2018 | |||
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| probably a good thing I don't have a cut |
I also prefer the hard variety but only because there are sometimes large pieces of pepper in Genoa Salami that I hate biting into.  | |||
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| Get my pies outta the oven!  |
You should try Lebanon Bologna sometime, have you ever heard of it and can you get it in your area? I think it’s more a PA Dutch thing. | |||
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| Thank you Very little  |
Salami, I prefer Sopressata, or Sopresso if made in N Italy moloto bella! Costco sold a three pack, Sopresssata, Italian Dry and Peppered Salami. | |||
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Member |
Those always look like parakeet droppings ____________________ | |||
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always with a hat or sunscreen |
Me too! I'm with you! Hard all the way.  Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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| Member |
Genoa Salami has been my absolute favorite since I was a small boy. Quality white bread, yellow mustard, Genoa Salami (one slice), cheddar or American cheese slice, another Genoa Salami slice, and maybe (depending on my mood) Miracle Whip on the last slice of bread. Two of these is a great lunch. Sometimes I add more salami slices and more cheese slices if that fits my mood for the day. Then just one sandwich is sufficient. I do these infrequently enough that they are a real treat for me. Bob | |||
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| Son of a son of a Sailor  |
But is it as good as the gabagool? -------------------------------------------- Floridian by birth, Seminole by the grace of God | |||
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Member |
I've been partial to the Creminelli salami: https://www.creminelli.com/salami "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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| hello darkness my old friend  |
Genoa, Hard salami and a slice of pepperoni is my fav! | |||
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Member |
I am also partial to a good salami sandwich. One slice of salami, one slice of cheese, another slice of salami. If I'm feeling fancy I might put some stone ground mustard in there, but I usually just eat it without. "The people hate the lizards and the lizards rule the people." "Odd," said Arthur, "I thought you said it was a democracy." "I did," said Ford, "it is." "So," said Arthur, hoping he wasn't sounding ridiculously obtuse, "why don't the people get rid of the lizards?" "It honestly doesn't occur to them. They've all got the vote, so they all pretty much assume that the government they've voted in more or less approximates the government they want." "You mean they actually vote for the lizards." "Oh yes," said Ford with a shrug, "of course." "But," said Arthur, going for the big one again, "why?" "Because if they didn't vote for a lizard, then the wrong lizard might get in." | |||
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אַרְיֵה |
Genoa salami is good. Hard salami is better. הרחפת שלי מלאה בצלופחים | |||
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| Member |
Hard to find real-deal Genoa salmi here in the states, what passes for it tends to be overly salty. I usually opt for Finocchiona instead. | |||
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| Little ray of sunshine  |
I like all forms of salami, but usually prefer hard salami. Is soppresata a kind of salami? I like that, too. The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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| Thank you Very little |
Soppressata is an Italian dry salami. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria | |||
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| Member |
yes, its a dry salami variety, much thiner compared to the larger sausages like the Genoa variety. Soppresata is to Italian as Saucisson Sec is to French and Fuet & Salchichón is to the Spanish. Every region/country has their version of air dried-cured meats. | |||
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| I'm entitled to this Title |
This!
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Member |
Same here! I ain’t skeert to say it…Hard Salami all the way! Hard salami with Provolone, lettuce, tomato, and Duke’s mayo on a fresh Kaiser roll. YUM!!! "If you’re a leader, you lead the way. Not just on the easy ones; you take the tough ones too…” – MAJ Richard D. Winters (1918-2011), E Company, 2nd Battalion, 506th Parachute Infantry Regiment, 101st Airborne "Woe to those who call evil good, and good evil... Therefore, as tongues of fire lick up straw and as dry grass sinks down in the flames, so their roots will decay and their flowers blow away like dust; for they have rejected the law of the Lord Almighty and spurned the word of the Holy One of Israel." - Isaiah 5:20,24 | |||
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