Sliced Genoa Salame (4 ounces)

Flavor Profile: The aging process during curing creates a gentle tang that distinguishes Genoa Salaamed from other salamis. To a base of pork and beef is added garlic and peppercorns. Its tangy richness makes it a popular centerpiece for our Charcuterie boards, but it also plays a starring role in Italian subs and hot dishes like pizzas, frittatas or simple pastas.

Genoa Salame is slightly softer than other hard salamis and can seem slightly sweeter as the Genovese tradition is to cure the meat with wine and garlic.

Pairings: Sharp cheeses like Provolone or Parmigiano or creamy cheeses to balance the Salame's natural sharpness. Complimentary wines include crisp whites such as Pinot Grigio, Verdicchio or coastal Fiano, or light reds such as Barbera, Dolcetto or Schiava/Vernatsch.