Boar's Head® Charcuterie Trio: Uncured Genoa Salami, Prosciutto & Uncured Sopressata | Boar's Head (2024)

FAQs

Is Boar's Head Genoa salami cured? ›

Dry aged according to century-old Salumiere traditions, Boar's Head All Natural* Uncured Genoa Salame delivers a rich and robust flavor from a blend of spices and Organic wine.

Boar's Head Genoa Salami is hand-crafted according to century-old Salumiere traditions found in Northern Italy. It boasts a robust flavor from an expert blend of finely ground pork and peppercorns and has a firm texture which makes it perfect to slice for sandwiches.

A unique blend of coarsely chopped, hand-trimmed pork and traditional seasonings dry cured and naturally aged to achieve peak flavor. Boar's Head Uncured Superiore Sopressata is a bold, rich taste that is a timeless Italian classic.

Crafted in accordance with the Northern Italian classic, Boar's Head Milano Uncured Italian Salami is made of hand-trimmed whole muscle pork that has been hand-seasoned with salt, black pepper, garlic, and white wine for a fullflavored savory salami with subtle notes of sweetness.

On the other hand, despite its name, uncured salami is also cured but made using salt and natural additives like celery powder. While uncured salami is cured using nonsynthetic ingredients, it contains nitrites from natural sources, which may also be harmful ( 30 , 31).

The intense flavour of salami arises from the long curing process, during which the sausage matures in its skin. This process also means that salami are safe and ready to eat, despite being uncooked. Traditional salami combines a mixture of minced beef, pork, wine, salt and various herbs and spices.

A variety of B vitamins can help your body process food to make energy. Genoa salami is richer in B vitamins, containing around 20 percent of the daily value. Hard salami is slightly higher in potassium and sodium but offers a larger percentage of your daily protein value.

What makes Boar's Head Brand_® different from other brands of deli meats and cheeses? At Boar's Head, we are committed to providing the highest quality delicatessen products. Nothing less. We use only the finest ingredients: whole muscle beef, pork and poultry, and spices sourced from around the globe.

Genoa Salami: The Classic Italian Charm

It is usually seasoned with a blend of salt, white pepper, and garlic, which gives it a well-balanced taste that appeals to a wide range of palates. Texture: It is typically made with finely ground meat, resulting in genoa salami's smooth and consistent texture.

Since people who eat uncured meats are still exposed to nitrates and nitrites, there's likely little health benefit to be gained from eating uncured meats instead of cured meats. For questions about poisonings from cured meats, get help online with webPOISONCONTROL or call 1-800-222-1222.

Is sopressata better than salami? ›

Accordingly, salami has a more tender texture, with generous white marbling. Soppressata, while also marbled, is noticeably drier. Salami, while generously seasoned with some kind of pepper, is usually relatively mild, while soppressata is often close to pepperoni in spice levels.

It's likely that buying processed meats labeled as “nitrate and nitrite-free” or “uncured” isn't much healthier than regular deli meat. Consumer Reports tested 31 samples of packaged nitrate-free deli meats. They found that meat products with this label had similar levels of these chemicals as meats without the label.

That dusty stuff is a natural, edible mold similar to those found on aged soft cheeses. Its called Penicillium, and we inoculate our salami with it to help the aging process. The mold acts as a natural barrier to protect the salami from any competing​ mold ​or bacteria growth during the drying process.

Pre-sliced

*No artificial ingredients, minimally processed. †Federal regulations prohibit the use of hormones in pork and poultry. ‡Beef, Pork, and Turkey raised without the use of antibiotics. §No Nitrates or Nitrites added except for those naturally occurring in sea salt and cultured celery powder.

“Uncured” simply means that the meat was not preserved using any unnatural or synthetic forms of nitrates or nitrites. This helps to keep the meat just that - simpler. Uncured meats are still preserved but rely on natural salts and flavorings, not by adding synthetic chemicals.

The salami may take anything from 6–10 weeks to mature, depending on the conditions and, indeed, on how you like them. They can be sampled as soon as they are fairly firm to the touch and dry-looking, but they will continue to dry out and harden until they are practically rock hard.

The difference in cured and uncured is the additives that is used to preserve the meat. Cured meats use chemicals and additives while uncured meats rely on natural salts and flavorings.

Boar's Head Smoked Uncured Ham is naturally smoked for a rich, full smoky flavor and conveniently placed in an easy open, resealable package for a just-sliced flavor. No Nitrates or Nitrites added except for those naturally occurring in cultured celery powder and sea salt.

Salami Texture and Flavor Variations

The wine and vinegar in Genoa salami, as well as containing more spices than its hard counterpart, gives it a bright, tangy and acidic flavor that isn't as mild as hard salami. Hard salami is smoked after it is cured so it usually has a smooth smokey flavor.