Name: Lallandes Finocchiona Recipe
Cook time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 2 cups pork shoulder; 0.5 cups pork fatback; 0.75 cups red wine; 2 tsp fennel seeds; 4 cloves garlic cloves, minced; 1 tsp black pepper, freshly ground; 1 tsp salt; 1 package hog casings (for stuffing)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

In a large bowl, combine the ground pork shoulder and pork fatback. Mix well.

Prepare the Meat Mixture

Add the red wine, fennel seeds, minced garlic, black pepper, and salt to the meat mixture. Mix thoroughly until all ingredients are well incorporated.

Add Seasonings

Rinse the hog casings in cold water and soak them in warm water for 30 minutes. Stuff the casing with the meat mixture, tying off the ends securely.

Stuff the Casings

Hang the stuffed sausages in a cool, dry place (ideally around 60°F/15°C) for 2-3 weeks to cure.

Cure the Finocchiona

Once cured, slice the finocchiona and serve with cheese, bread, and olives.

Slice and Serve

pork shoulder

pork fatback

red wine

fennel seeds

garlic cloves, minced

black pepper, freshly ground

salt

hog casings (for stuffing)

Finocchiona

Make Finocchiona Recipe in just 30m. pork, red wine, fennel, garlic, pepper