Genoa salami in the United States is a variety of dry, cured, unsmoked salami.
It is normally made from coarsely ground pork, but may also contain a small amount of beef and has a natural casing.
Under US regulations, it must have a moisture to protein ratio of no more than 2.3:1,[1] as contrasted with dry or hard salami, which are limited to 1.9:1.
[2] The name Genoa salami denotes the style of preparation rather than geographical origin.
You can help Wikipedia by expanding it.This sausage-related article is a stub.