Salami Genoa

Salami Genoa and Salami Milano are very similar and they both incorporate different proportions of raw materials. Some typical combinations: 50/30/20, 40/40/20 (this recipe) or 40/30/30. Salami Genoa is also known as Salami di Alessandra. Salami Milano is chopped somewhat finer than Salami Genoa.

Meats Metric US
lean pork trimmings (ham, butt) 400 g 0.88 lb.
beef (chuck) 400 g 0.88 lb.
pork back fat or fat trimmings 200 g 0.44 lb.

Ingredients per 1000g (1 kg) of meat

salt 28 g 5 tsp.
Cure #2 2.5 g ½ tsp.
dextrose (glucose), 0.2% 2.0 g ⅓ tsp.
sugar, 0.3% 3.0 g ⅓ tsp.
white pepper 3.0 g 1½ tsp.
garlic powder 1.0 g ⅓ tsp.
OR fresh garlic 3.5 g 1 clove
T-SPX culture 0.12 g use scale


  1. Grind pork and back fat through ⅜” plate (10 mm). Grind beef with ⅛” plate.
  2. Mix all ingredients with ground meat.
  3. Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings. Make links 16-20” long.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Dry at 16-12º C (60-54º F), 85-80% humidity for 2-3 months. The sausage is dried until around 30-35% in weight is lost.
  6. Store sausages at 10-15º C (50-59º F), 75% humidity.


If mold is desired spray with M-EK-4 mold culture after stuffing.

The following spice and herb combination can be found in some recipes:

  • spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel.
  • herbs: 3 parts marjoram, 1 part thyme, 1 part basil.

To make 1 kg sausage about 1.5 g of spices and 1 g of herbs are needed.

Some recipes ask for the addition of red wine and you may add around 30 ml (⅛ cup).