Tuscan Finocchiona Salami Recipe

Cooking Directions

• STEP 1.Start by grinding the pork shoulder and fatback together.
• STEP 2.Add the fennel seeds, salt, pepper, garlic, and red wine to the ground meat mixture.
• STEP 3.Mix everything together until well combined.
• STEP 4.Stuff the mixture into natural casings and tie off the ends.
• STEP 5.Hang the salami in a cool, dry place for about 2 weeks to allow it to dry and develop its flavor.
• STEP 6.Once the salami is fully dried, it is ready to be sliced and enjoyed.
• STEP 7.Store any leftover salami in the refrigerator, wrapped tightly in plastic wrap or butcher paper.

Cooking Tips

• Make sure to use high-quality pork shoulder and fatback for the best flavor.
• Adjust the amount of fennel seeds and other spices according to your taste preferences.
• If you don't have access to natural casings, you can use collagen casings or shape the mixture into patties instead.
• For a milder flavor, you can reduce the amount of fennel seeds used.

Storage and Serving

• Tuscan Finocchiona Salami can be stored in the refrigerator for up to 2 weeks.
• To serve, slice the salami thinly and enjoy it on its own or as part of a charcuterie board.
• Pair it with crusty bread, olives, and cheese for a delicious antipasto platter.
• You can also use the salami in sandwiches or as a topping for pizzas and pasta dishes.