Hard Salami | Boar's Head (2024)

FAQs

Is boar's head hard salami pork? ›

Boar's Head Hard Salami boasts a lightly smoked flavor and is crafted from a blend of pork, beef and savory spices. Proccessed with Natural Smoke Flavor.

Hard salami's high protein content, with less moisture and sometimes fat, makes it drier and firmer than Genoa salami, it also makes it a little chewy. Genoa salami has a high-fat content making it softer and greasier than other dry sausages.

Is the salami casing edible? Most salami casings are edible and can either be natural or artificial. Natural casings are usually animal intestines or skin which are thoroughly cleaned before being stuffed. Artificial casings are generally made of collagen, cellulose, or plastic and may not be edible.

Boar's Head Genoa Salami, when stored in the refrigerator, maintains its quality if unused and unopened for several months. Once opened, it is best to consume the salami within three weeks to ensure freshness and prevent mold growth.

On the other hand, hard salami uses pork and beef as base ingredients. Makers use pepper and garlic to season the meat before undergoing the curing process.

In general, the cuts of pork used are the thigh, shoulder, loin, filet, belly and the succulent fat from the pig's jowls (guanciale). Salami are usually aged between 30 and 90 days—and beyond. A good salame has to have the right balance of lean meat and fat.

Although it contains several important nutrients, it's also processed, high in sodium, and more susceptible to contamination with foodborne pathogens. Therefore, you should opt for a low sodium variety whenever possible and enjoy it in limited amounts as part of a balanced diet.

The white coating on salami is a strain of mold called Penicillium nalgiovense. The name may sound like a disease, but don't worry; it serves an important purpose in the production of salami.

Salami are a family of coarse, dry, boldly seasoned sausages. 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.

We use only the finest ingredients: whole muscle beef, pork and poultry, and spices sourced from around the globe. That's why Boar's Head has been the deli brand you can trust for over 115 years.

Why did my salami turn grey? ›

Exposure to light and oxygen causes oxidation to take place, which causes the breaking down of color pigments formed during the curing process. Chemicals in the cure and oxygen, as well as energy from ultraviolet and visible light, contribute to both the chemical breakdown and microbial spoilage of the product.

Our selection of All Natural* meats and cheeses are expertly crafted with premium ingredients. *No artificial ingredients, minimally processed.

However, nowadays you can find salami that is made from beef. All beef salami is labeled as kosher salami or halal. That will make it simple to find salami that is made from beef and not pork. You may also find salami made from turkey, venison, goose meat, and donkey meat.

We use only the finest ingredients: whole muscle beef, pork and poultry, and spices sourced from around the globe. That's why Boar's Head has been the deli brand you can trust for over 115 years.

A rich blend of pork, beef and spices cured according to traditional methods, Boar's Head Pepperoni is packed with robust flavor.

Base. The only base meat in hard salami is beef. Genoa salami has beef, pork, and veal as part of the combination that makes this salami so special to so many people.