Olli Genoa Sliced

Olli Genoa Sliced is pre-sliced salami in the Genoa style, which makes it a ready-to-serve snack with no slicing or trimming. Genoa-style salami is typically a fine-grained, pork-based cured sausage seasoned with garlic, black pepper and often a splash of wine. Expect a mild, savory flavor with gentle garlic and a faint tang from fermentation, and less heat than a pepperoni or a soppressata. Check the package for the exact ingredients, curing details and origin, since those vary by producer. The slices are thin, so serve them at cool room temperature. Take the pack out of the fridge 15 to 20 minutes before serving so the fat softens and the seasoning comes through. Straight from the cold, cured meats taste muted and the texture is stiffer. Fan the slices loosely on a board or plate instead of stacking them, which keeps them from sticking together. Once the pack is opened, press out the air and reseal it, and eat it within the window printed on the label. On a board, Genoa pairs well with semi-firm cheeses such as provolone, young Manchego or aged Gouda. Add something sharp to cut the richness, such as cornichons, marinated artichokes, olives or pepperoncini, plus a crisp cracker or sliced baguette. For a quick bite, fold a slice around a breadstick or a cube of mozzarella. The slices also work well layered into a sandwich with provolone, arugula and a drizzle of olive oil on a crusty roll, or scattered over a flatbread after it comes out of the oven so the edges just soften. If you're pairing a drink, savory, garlic-forward cured meat suits drinks with acidity or light bitterness. Dry rosé, Chianti or Barbera, a Pilsner or a pale lager, and dry sparkling wine all work well. A dry vermouth or a spritz-style aperitif on ice also goes nicely before a meal. Serve the salami on a plain wooden board or slate with small plates and a few toothpicks for grazing.