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A type of Italian cured sausage, originating in the Genoa region of Italy, that is most often made only of pork, but may also be a mix of pork and lesser amounts of beef, depending on the provider's recipe. The salami is typically seasoned with garlic, salt, sometimes peppercorns, and red wine before being dry cured or smoked cured. It is a sausage that is mildly spicy in flavor.