Finocchiona - Tuscan Fennel Salami Recipe

Time45m

Serves10

Make Finocchiona - Tuscan Fennel Salami Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Meat
Cut the pork shoulder and pork fat into small cubes and place them in a large mixing bowl.
2
Mix the Ingredients
Add fennel seeds, black peppercorns, sea salt, red wine, and minced garlic to the meat mixture. Mix thoroughly until all ingredients are well combined.
3
Stuff the Casings
Rinse the natural hog casings thoroughly. Using a sausage stuffer, carefully fill the casings with the meat mixture, ensuring no air pockets remain.
4
Tie Off the Sausages
Twist the filled casings into sausages of desired length and tie off the ends securely.
5
Cure the Salami
Hang the sausages in a cool, dry place with good air circulation for about 3-4 weeks to cure.
6
Enjoy
Once cured, slice the Finocchiona and serve with cheese or bread.