Salame Genovese


Salame Genovese sant’Olcese – Photo Salumificio Parodi

production area: Orero Serra Riccò and Sant’Olcese (Val Polcevera).

curiosity: Behind Genoa, on the border between Val Polcevera and Valle Scrivia, Genoa salami is produced, the unmistakable smell of smoke from wood stoves gave him placed in rooms where the sausages undergoing ripening process.

This sausage was born in Orero then Sant’Olcese village of nearly two centuries ago and since then the recipe and processing methods have remained virtually unchanged. Worthily continues to accompany the beans in the spring outing of the Genoese.

Little known outside its region, this salami was once the preferred by ship cambusieri for his type of work and the choice of ingredients that make it resistant to the action of salt.

The upper Val Polcevera charcuterie tradition is represented by a craft forms of production resulting from family members.

According to oral sources, were probably drawn real agistment contracts: the butchers bought calves and turn them to breeders and farmers in the area of S. Olcese and municipalities and neighboring valleys, to run the fattening phase. When the cattle were ready for slaughter, they were again repurchased at fair livestock price.

The number of butchers and Sant’Olcese Orero is now reduced to three: two in Sant’Olcese and one in Orero.

Features: The reputation of the small towns of Sant’Olcese and Orero, located in Val Polcevera, respectively, and capital of the municipality of Serra Riccò is given of welcoming slaughterhouses producing sausages, including the best known and appreciated is raw sausage meat mixture, popularly known as salami Sant’Olcese. Salame S. Olcese and Orero is a sausage of beef and pork raw (also formerly of mule) or cylindrical pillow, kneading medium grain with fat eyes rather large, characteristic odor and characteristic.

Preparation: The pork fat (30%) and lean (20%) and mixed with equal amounts of beef lean, tanned, stuffed in natural casings with garlic, vinegar, and herbs. At this point the salami undergoes a process of smoking: the sausages are exposed to wood smoke strong (or chestnut oak) for a few days, in suitable, blacks made by the smoke, before going into the rooms of seasoning.