This type of uncooked, dry-cured salami originates from the region of Genoa in Italy. It is made out of pork, garlic, salt, pepper and wine. Like many salami and sausages, this salami has a greasier texture and a fermented flavour. This salami is a great addition to many appetizers. It goes deliciously with some crackers and jam (and cheese of course!).
Pairing suggestions: Pinot grigio, chenin blanc, prosecco & champagne