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As with many toponym-denominated foods, especially ones common in the United States, Genoa salami is not an actual product of the city of Genoa and no Genoese would acknowledge the existence of something called "Salame Genovese" (Genoese Salami); rather the original Genoese name for this kind of sausage is the salame (di) Sant'Olcese, which is a prodotto agroalimentare tradizionale (traditional agricultural food product), and originates in the hilly interior of Genoa's hinterland where pigs are traditionally easily maintained on acorns, chestnuts, and hazelnuts of the local Mediterranean woodlands. Being pressed between the sea and the hills and mountains Genoa traditionally had no plains where to raise cattle (or grow wheat, for that matter) so in traditional Genoese cuisine pork meat features rather heavily as a readily-available substitute (in the same way chickpeas and chickpea flour also feature in lieu of wheat flour).