A distinctive cording in a
basket-weave style identifies Genoa Salami. This sausage is made of
cured lean pork coarsely chopped and some cured finely chopped lean
beef, frequently moistened with red wine or grape juice, flavored
with garlic and various spices, stuffed into large casings, and air
dried, but not smoked.
Sewed hog casings 3 in. in diameter and 18 in. long are used for
stuffing.
