naa wrote:
> I'm looking for authentic Italian recipes for homemade salami,
> preferably Genoa or Soppresetta.

Yum!

"Soppressata" genovese or "testa in cascetta" or "testa in cassetta"

Boil for about three hours a head of a pork and half head of calf (it makes
a lot of jelly) in water with rosemary, black pepper in grains and cloves.
Cut everyting (not the bones ) in small cubes, add salt, pepper and anise
and mix everything. You can add a small glass of grappa.
Fill a thin beef or pork gut "for salami". Put the salame into the box and
under a press for 24 hours at least.

Luca

--
Nolite proicere margaritas ad porcos