Genoa Salami - Smoking Goose

Smoking Goose Genoa Salame

This is what Genoa salame is supposed to taste like: coarsely ground pork with fat marbled throughout, seasoned with garlic and a double hit of black and white pepper, then slow-fermented and air-dried until the texture is firm with a clean, satisfying chew. No shortcuts. Just the straightforward tang and savory depth that made this style a deli staple for good reason.

Smoking Goose makes their Genoa the way it was meant to be made — without compound nitrates. The curing relies on celery powder and a lactic acid starter culture, which drives fermentation and develops that characteristic tang naturally over time. Every piece is hand-tied and slow-cured in a humidity-controlled aging room where beneficial bacteria and yeast do the work patience requires.

Lay it on a board next to sharp provolone and some cornichons. Layer it into a sub. Stack it on focaccia with a smear of good mustard. It anchors a charcuterie spread or disappears fast between two pieces of bread — either way is the right way.

The Maker

Smoking Goose was founded in 2011 by chef Chris Eley and his wife Mollie in Indianapolis, Indiana, growing out of their neighborhood butcher shop, Goose the Market. Every Smoking Goose recipe begins on the farm — literally. They source exclusively from small, family-owned farms in Indiana and neighboring states that raise animals without antibiotics or growth hormones, and each package carries a source code you can trace directly back to the farm. Their aging room operates on the same timeline as old-world European charcuterie houses: weeks, sometimes years. The Genoa is the entry point. The craft behind it is anything but entry-level.

Ingredients

Ingredients:
Pork, Pork Fat, Salt, Dextrose, Celery Powder, Spices (Black Pepper, White Pepper), Garlic, Cane Sugar, Lactic Acid Starter Culture

FAQ

Is this salame ready to eat?
Yes. Genoa salame is a dry-cured product — fully preserved through fermentation and air-drying. Open the package and it's ready to go.

Does this contain nitrates or nitrites?
Smoking Goose cures without compound nitrates. The Genoa uses celery powder and a lactic acid starter culture as the natural curing agents.

How should I store it?
Keep refrigerated. Once opened, cover tightly and use within 2 to 3 weeks for best quality.

What's the texture like?
Firm but not hard. Genoa sits between a soft salame and a hard salami — it has a slight chew and a moist, well-marbled texture from the coarsely ground pork fat.

How does this compare to grocery store Genoa?
The pork here is sourced from family farms in Indiana and neighboring states, raised without antibiotics or growth hormones. The curing relies on natural fermentation — no synthetic nitrates, no shortcuts on time. What you get is a noticeably cleaner flavor and better fat quality than mass-produced deli counter versions.