Genoa Mild Salame - 1.5 oz

We keep the recipe short: pork and sea salt, with less than 2% of turbinado sugar, natural flavoring, wine, garlic and a lactic acid starter culture. The starter culture is what gives a cured salame its gentle tang as it ages. It's made here in the United States.

A mild Genoa fits almost anywhere: lay it on a board with cheese, olives and crusty bread, tuck it into a sandwich, or eat it straight as a snack. At 1.5 oz, it's an easy size to open and finish fresh.

At Olli, salami making has been passed down for four generations, carrying time-honored Italian techniques from Italy to California. Oliviero brought that family craft to America and founded Olli Salumeria in Virginia, and we later moved west to Oceanside, California. Four generations later, we're still guided by the same belief: good things take time.

Ingredients: Pork, Sea Salt, Contains Less Than 2% Of The Following: Turbinado Sugar, Natural Flavoring, Wine, Garlic, Lactic Acid Starter Culture.

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Common Questions

What is Genoa salami and how is it different from other salami?
Genoa salami is a dry-cured pork sausage seasoned mainly with garlic, salt and often wine, and our Olli Salumeria Genoa Mild Salame follows that style. Compared with spicier salami such as soppressata or calabrese, Genoa is usually a softer, rounder flavor without chili heat. Ours is made from pork, sea salt, turbinado sugar, natural flavoring, wine, garlic and a lactic acid starter culture. We season it with salt and white pepper and describe its flavor as mild. It is slow-cured and handmade using time-honored methods.

Which salami is made from pork raised without antibiotics?
Our Olli Salumeria Genoa Mild Salame is made with 100% vegetarian-fed pork raised without antibiotics ever. On meat labels, "raised without antibiotics" means the animals were never given antibiotics during their lives, and "vegetarian-fed" describes a diet with no animal by-products. Pork is the first ingredient in our salame, followed by sea salt and a short list of seasonings and culture.

What is a good mild salami for someone who doesn't like spicy cured meat?
A Genoa-style salami is a good choice for mild tastes, and our Olli Salumeria Genoa Mild Salame is made to be mild. It has no chili in its ingredients: pork, sea salt, turbinado sugar, natural flavoring, wine, garlic and a lactic acid starter culture. That gentle profile suits kids, cheese boards and sandwiches where you want the pork and garlic to come through without heat. The package is 1.5 oz (43 g).

What are the ingredients in Olli Genoa Mild Salame?
Olli Genoa Mild Salame contains pork and sea salt, plus less than 2% of turbinado sugar, natural flavoring, wine, garlic and lactic acid starter culture. The starter culture is what ferments a dry salami and gives it its gentle tang, and a little sugar is there to feed that culture during curing. We season it with salt and white pepper. The pork is 100% vegetarian-fed and raised without antibiotics ever.

Where is Olli Genoa Mild Salame made?
Our Genoa Mild Salame is made in the United States. The craft behind it started with generations of salami makers in Italy, whose business later expanded to Rome. Oliviero joined the family business, then brought that craft to America and established Olli Salumeria in Virginia, and Olli later moved west to Oceanside, California. Four generations on, we still follow the belief that good things take time.

How is Olli Genoa Mild Salame made?
We slow-cure our Genoa Mild Salame and make it by hand using time-honored methods. Salami like this is seasoned, fermented with a starter culture and then dried over time, which firms the texture and concentrates the flavor. Across Olli, our approach combines Italian techniques passed down through four generations with thoughtfully chosen ingredients.