Great question! There’s a lot of debate on whether the slices of Genoa salami should be thick or thin. The traditional way is to cut thick slices of the salami so that the slices can stand on their edge. That said, the thick slices also mean that the fermented flavor is prominent, which some people may not like. On the other hand, thin slices allow you to have a milder flavor profile, and the salami will melt in your mouth. Try both and see what works for you!