Jul 14 2026
Restaurants›Subway›Genoa Salami Recipe

Genoa Salami Recipe

Inspired by Subway
Time3h
Serves10

Make Genoa Salami Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Seasoning

Casing

Method

Preparation

  1. 1

    Soak Hog Casings

    Rinse hog casings under cold water and soak them in water for at least 30 minutes to make them pliable.

  2. 2

    Prepare Meat

    In a large bowl, combine the ground pork shoulder and pork fatback. Mix thoroughly until well combined.

  3. 3

    Add Seasoning

    Add the salt, sugar, fennel seeds, coriander seeds, crushed black peppercorns, minced garlic, and Cure #2 to the meat mixture. Pour in the red wine and mix well until the spices are evenly distributed.

Stuffing

  1. 4

    Stuff the Casings

    Carefully rinse the soaked hog casings again. Fit one end of a casing onto a sausage stuffer and fill it with the meat mixture. Be sure to pack the mixture tightly but avoid overstuffing.

  2. 5

    Tie Off the Sausages

    Once the casing is filled, pinch off the end and tie it securely with kitchen twine. Continue stuffing and tying the remaining casings until all the mixture is used.

Curing

  1. 6

    Cure the Salami

    Hang the stuffed salami in a cool, dry place (ideally around 60-70°F with 70% humidity) for 24 hours to allow the flavors to develop.

  2. 7

    Dry the Salami

    After curing, allow the salami to dry in the same environment for 4-6 weeks, until it has lost about 30% of its weight.

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