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Genoa salami vs. hard salami, and prosciutto opinions  Big Bad
Voodoo Lou Sep 12, 2005 01:07 PM  What is the difference between
genoa salami and hard salami? I know genoa usually has the
little peppercorns, but other than that, I find them very
similar-tasting. I usually buy the cheap vacuum-sealed packets
of both from Hormel (usually 3 for $5), but how much does the
taste improve as you pay more for salami? Same with pepperoni --
I prefer it sliced thin and cold, rather than cooked crispy as a
pizza topping, but how much better is the really expensive
stuff?  I also love prosciutto -- it is probably my favorite
salted, cured meat. But there's a "wet" kind and a much dryer
kind that is considerably more expensive. What accounts for the
price and taste difference there? I know prosciutto goes great
with melon, but on the rare occasions I treat myself to a half
pound from the deli, I usually end up eating the stuff plain, by
itself, slice by slice..