Finocchiona Recipe

Trim and Chill

Trim pork shoulder of any silver skin and large sinews; cut into 2–3 cm (3/4–1") cubes. Cut pork back fat into similar 1–2 cm cubes. Place meat and fat in airtight containers and chill or briefly freeze until very cold but not frozen (about 30–45 minutes) — this improves grind quality.

Grind

Assemble grinder with a coarse 8–10 mm plate. Working with chilled meat and fat, grind pork shoulder and pork back fat together once through the coarse plate. Keep ground meat cold; if it warms, return to refrigerator or briefly chill on ice.

Emulsify / Final Grind

For a slightly more mosaic texture true to finocchiona, you can either stop at coarse grind or run through a medium plate (4–6 mm). If you prefer a more forcemeat-like finish, pulse the mixture in a food processor or use a second grind on a finer plate, adding the ice water gradually to help distribute the cure and wine evenly. The goal is a cohesive mass that still shows small visible pieces of fat.

Toast and Crush Fennel

Toast fennel seeds in a dry skillet over medium heat, shaking, until aromatic and slightly darker, 1–2 minutes. Cool and coarsely crush with a mortar and pestle or spice mill — some whole bits should remain for texture.

Mix Cure and Spices

In a small bowl combine coarse sea salt, curing salt (Prague powder #1), ground white pepper, cracked black pepper, crushed toasted fennel seeds, minced garlic and sugar. Mix thoroughly so the cure is evenly distributed.

Incorporate Seasoning

Place cold ground meat in a large stainless-steel or food-safe bowl. Sprinkle the dry cure/spice mix evenly over the meat. Add the dry red wine. Using clean hands or a sturdy spoon, mix vigorously for 3–6 minutes until the meat becomes tacky and the cure and wine are thoroughly distributed. Add ice water in a steady stream while mixing to improve binding and even seasoning distribution. The mixture should hold together when pressed but still show bits of fat and fennel.

Rest to Cure

Cover the bowl and refrigerate for 12–24 hours to allow the cure and flavors to develop. Check for even color and scent; the meat will firm slightly.

Prepare Casings

If using natural casings, rinse them thoroughly under lukewarm water and flush water through them to remove salt. Soak as needed per supplier instructions. Inspect for holes. If using collagen or fibrous casings, follow package hydration instructions.

Stuff

Fit your stuffer with the chosen casing. Keep the meat mixture cold. Fill the casings firmly but avoid overstuffing; the salami should be dense but not swollen. Form logs approximately 20–30 cm long for ease of handling, tied off at the ends.

Tie and Prick

Twist or tie the filled casings into desired lengths. Use butcher twine to create hanging loops every 20–30 cm and to secure ends. Prick the surface lightly with a sterilized pin or needle to remove any trapped air pockets; do this sparingly to avoid excessive drying.

Fermentation/Initial Drying

Hang the salami in a clean, controlled environment for an initial fermentation phase: 18–24 hours at 20–24°C with about 70–85% relative humidity. This encourages a gentle acidification and scent development typical of finocchiona. (If you have a fermentation chamber, set it accordingly.)

Dry Age

After initial fermentation, move salami to a curing/drying chamber at 12–15°C and 70–80% relative humidity. Hang for 4–8 weeks, depending on thickness and desired dryness. Target a weight loss of 30% from the original weight for a classic texture; monitor progress and adjust time based on dryness and firmness. If you used a natural casing and want a rustic appearance, you can wrap in cheesecloth after 1–2 weeks to protect the surface.

Storage and Serving

Once the salami has reached the desired weight loss and firmness, chill and rest overnight in refrigeration before slicing. Store whole in the refrigerator wrapped in paper for several weeks, or slice thinly and serve with crusty bread, aged pecorino, olives, and a glass of Chianti. Keep reserved unused casing and twine for subsequent batches.