Finocchiona Recipe
Make Finocchiona Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat Ingredients
Casing Ingredients
Method
Preparing the Meat
- 1
Cutting the Meat
Cut the pork shoulder and pork fatback into small chunks, about 2 cm in size, to prepare for grinding.
- 2
Grinding the Meat
Using a meat grinder, grind the pork shoulder and fatback together using the medium plate of the grinder.
- 3
Adding Seasoning
In a large bowl, combine the ground meat with salt, crushed garlic, black peppercorns, fennel seeds, and red wine. Mix thoroughly until the mixture is well-combined.
Stuffing the Casings
- 4
Preparing the Casings
Rinse the hog casings in cold water and soak them in water for at least 30 minutes to make them pliable.
- 5
Stuffing the Sausages
Using a sausage stuffer, carefully fill the casings with the meat mixture, taking care not to overstuff. Tie off the ends of the casings securely.
Curing Process
- 6
Hanging the Sausages
Hang the sausages in a cool, humid place (ideally at about 12-15°C) for 24 hours to allow them to dry slightly.
- 7
Curing Period
After the initial drying, allow the sausages to cure for 3-4 weeks, checking regularly for any signs of spoilage.
Serving
- 8
Slicing the Finocchiona
Once cured, slice the Finocchiona thinly and serve it on a charcuterie board or with bread and cheese.
