Finocchiona Recipe
Dry Cured Salami With Fennel Seed, Garlic, Black Pepper
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Ingredients
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Meat
Spices and Seasonings
Casing
Method
Preparation of Meat
- 1
Cut the Meat
Cut the pork shoulder and pork fatback into small cubes (about 1-inch pieces) for easier grinding.
- 2
Chill the Meat
Place the cut meat and fatback into the freezer for about 30 minutes to firm up. This will make grinding easier.
Grinding and Mixing
- 3
Grind the Meat
Using a meat grinder, grind the chilled pork shoulder and fatback through a medium plate into a large mixing bowl.
- 4
- 5
Combine Ingredients
Add the seasoning mixture to the ground meat and fat. Mix thoroughly using your hands or a spatula until well combined.
Stuffing
- 6
Prepare Casings
Rinse the natural hog casings in cold water and soak them in water for about 30 minutes. Rinse again and keep in water until ready to use.
- 7
Stuff the Sausage
Using a sausage stuffer, carefully fill the casings with the meat mixture, being careful not to overstuff. Tie off the ends securely.
Curing
- 8
Hang the Sausages
Hang the stuffed sausages in a cool, dry place with good air circulation. Ideally, the temperature should be between 10-15°C (50-59°F) with 70% humidity.
- 9
Cure the Sausage
Allow the sausages to cure for 3-6 weeks, depending on the desired dryness and flavor intensity. Check periodically for any signs of spoilage.