February 21, 2022

Salami is any kind of encased mix of salted meats. It makes the perfect base for a sandwich, pairs well with pasta, and elevates any charcuterie board. Two of the most common salami varieties available are Genoa salami and hard salami. But, with over 300 different varieties of salami available, how do you know which works best for your dish? 

Since 1988, Peddler’s Son has been a trusted partner in wholesale delivery to restaurants, caterers, and more. Through excellent customer service and attention to detail, we are dedicated to delivering quality food on a reliable schedule. The root of our business is food service expertise and building deep relationships with customers. Read our blog post below to learn the difference between Genoa salami and hard salami. 

What is Genoa Salami

Genoa salami is a type of dry, salted, and spiced salami. This type of sausage is naturally fermented, meaning that it is treated with bacteria or yeast to preserve it. While it is thought to have originated in Genoa, a hilly area in Italy, Genoa salami has no protected designation of origin and can be produced anywhere in the world, not only in the native geographical region that it originated from.

What is Hard Salami

Hard salami, as its name suggests, is a firm type of salami usually made from pork. It is slightly lighter than other salami varieties and has a marbled appearance. The meat is processed with garlic and other seasonings, cured, air-dried, and wrapped in a casing. Unlike Genoa, hard salami originates from Germany.

Ingredient Differences

Both Genoa and hard salami are typically made with pork as the predominant ingredient. Genoa can also be made from veal or beef and hard salami is sometimes a pork and beef blend. According to the FSIS Identity Standards, hard salami must have a moisture and protein ratio of 1.9 to 1 so it typically contains less moisture and has a more dense meat content than Genoa. Genoa salami contains wine and vinegar whereas hard salami does not.  

Salami Texture and Flavor Variations

The wine and vinegar in Genoa salami, as well as containing more spices than its hard counterpart, gives it a bright, tangy and acidic flavor that isn’t as mild as hard salami. Hard salami is smoked after it is cured so it usually has a smooth smokey flavor. Hard salami’s high protein content, with less moisture and sometimes fat, makes it drier and firmer than Genoa salami, it also makes it a little chewy. Genoa salami has a high-fat content making it softer and greasier than other dry sausages.

Genoa vs. Hard Nutritional Value

One of the benefits of including salami in your diet is the high levels of vitamin B. A variety of B vitamins can help your body process food to make energy. Genoa salami is richer in B vitamins, containing around 20 percent of the daily value. Hard salami is slightly higher in potassium and sodium but offers a larger percentage of your daily protein value. 

Get Salami Varieties on your Menu with Peddler’s Son 

Family-owned and operated since 1988, Peddler’s Son brings you honest pricing, unparalleled customer service, and farm-fresh produce every day. In 30 years, we have learned how to foster and grow our relationships with clients and how to help you build and grow your business. Contact us today to become a customer, and take your business operations to the next level.