Genoa salami is seasoned with red wine and sometimes peppercorns in addition to the garlic and spices used to flavor hard salami. Hard salami also has a coarser, drier texture. Both salamis are made with pork and beef, though Genoa salami primarily uses pork.
Genoa, or Genovese, salami gets its name from the Italian seaport of Genoa. In Italy, it is known as salame di Sant'Olcese. Other salamis named for cities and geographical regions include Milanese, Arles, Hungarian and German salamis.
Salami is a type of sausage made from chopped or ground raw meat, fat, salt and other seasonings. This mixture is poured into casings, traditionally made from animal intestines, and then hung to cure by air drying or smoking. Some salamis are placed in a humid environment before drying to increase the bacteria that help ferment, or cure, the meat. The combination of seasonings and curing method give each salami its unique flavor and texture. Salamis from southern Italy use paprika and chili powder. Grains and hazelnuts flavor filzette salami from Italy's Piemonte region. Common salami ingredients include garlic, white and black peppers, vinegar and herbs.
Salami can stay fresh for over a month at room temperature. It lasts for months or even years during the curing process.