Use your favorite prepared pizza dough for this recipe. This salami comes in a variety of sizes, from 0.5 kg to up to a maximum of 25 kg. Finocchiona, a Tuscan salami flavored with fennel seeds, allegedly owes its origins to a thief at a fair near the town of Prato, who stole a fresh salami and hid it in a stand of wild fennel. Stuff into 70-110 mm natural casings (beef bungs) and tie into 10"-12" links. Legend says that the fennel-infused Finocchiona salame recipe was discovered when a Tuscan peasant boy ran into a field of wild fennel to enjoy a stolen salami. The recipe for Finocchiona hails from Tuscany, so if that's the salami you're serving, look for a cheese from Tuscany like Pecorino Toscano. Use the leftover meat from the stuffer/stuffing tube to make a small sample for measuring the initial pH and the pH at later stages. Transfer salami to an area where the temperature is relatively consistent around 60ºF and 75% humidity. More … Measure the pH, it should be below 5.3 at this point. Whether or not the story is apocryphal (it likely is), Finocchiona is indeed a wonderful treat. You can make salami without pork, but it is rarely as good. June 9, 2020 by Victor @ Taste of Artisan 4 Comments. I used some excellent Duroc pork for the batch pictured, but wild boar works fine — if it was pretty fatty. Mix the seasonings into the meat and work the mixture thoroughly, until it begins to gain a certain degree of cohesion. Grind through a 3/16″ (4.5mm) grinder plate. Pound the garlic clove to a fine paste with a mortar and pestle and combine it with the salt, pepper, fennel, and wine. It will be ready in about 4 months. Traditional Italian style salami with garlic, black pepper, & fennel. (A recipe may be found here). It is safe to eat because of the salt content and because the fermentation of the meat and fat drops the pH of the mixture low enough to kill any bad bacteria. wild fennel seeds or a combination of fennel seeds and fennel pollen are recommended. Columbus Salame “When the Italian-born founders of Columbus Salame came to America in 1917, they brought their authentic Italian recipes with them. Combine the ground pork with seasonings, dextrose, and starter culture. I used some … lean beef 900 g 2 lb. Ferment salami at 68F-70F for three days to get the pH below 5.3. USDA’s Processing Procedures: Dried Meats, 4.5 ounces/125 grams fine sea salt (the salami should be about 2.5% salt by weight), 1 ounce/25 grams black peppercorns (divided in half and 0.5 ounces, ground). Finocchiona, a Tuscan style salami with a cute origin story... A thief at a fair near the town of Prato stole a fresh salami and hid it in the wild fennel field. Boar's Head response to COVID-19 Boar’s Head When he picked it up a few days later, he discovered that the sausage developed a wonderful aroma from the fennel. Make your own Salami Finnocchiona - Fennel Salami with an UMAi Dry® Dry Sausage Kit. As old Italian folklore goes, a thief walking through a fair in Prato, Tuscany stole a stick of salame from a merchant and hid it in a field of wild fennel. Press the filling down from the inside and squeeze down from the outside so as to obtain enough free casing at the top to be able to tie it tightly shut with strong string. The only salami we serve is a Finocchiona (fennel infused) and it is only found on our Hawg Grinder which has been a menu staple for two years and never a “special of the day”. Berliner Eisbein: A Recipe for Simmered Pig Knuckles, German Kasseler: A Cured and Smoked Pork Loin, A Guide to Italian Salami, Charcuterie, and Cold Cuts, The Best Sausage of the Month Clubs of 2020, Making Air Cured Ham - Dried and Smoked Pork Recipe, German Smoked Pork (Schwarzwaelder Schinken), Smoked and Cured Homemade German Bacon (Bauchspeck). There are two kinds of Finocchiona, the first being Sbriciolona, which is a very fresh, soft, and crumbly style that can be spread over bread with a butter knife. Most people enjoy it, but there are a … black pepper 8 g 4 tsp. Finocchiona Salami. dextrose 5 g 1 tsp. Ingredients per 5 lb. Finocchiona is a pretty easy salami to make, and an ideal one is very mild with enough fennel flavor (it's sorta like black licorice) just to make things interesting. This hand crafted uncured Italian salami is made with fennel to match a traditional Tuscan recipe. Using a sterilized needle or sausage pricker, prick holes across the entire salami. Get daily tips and expert advice to help you take your cooking skills to the next level. Each stick of Coro by Salumi is handcrafted using traditional techniques but flavored with a twist. Weigh the salami, write down its weight on a tag and attach the tag to the salami. (2.2 kg) of meat. Finocchiona is made from finely ground pork neck and shoulder, ham trimmings, rump, lean belly, collar and flank. sugar 5 g 1 tsp. The water we pour is indeed infused with cucumber. Salt – between 2.5 and 3.5 kg (2.5% – 3.5%); Ground pepper – between 50 and 100 grams (0.05% – 0.1%); Peppercorns (cracked and/or whole) – between 150 and 400 grams (0.15% – 0.4%); Dehydrated garlic – between 50 and 100 grams (0.05% – 0.1%); Fennel seeds and/or fennel flowers – between 200 and 500 grams (0.2% – 0.5%). When he returned for it he found it had absorbed the aromas of its hiding place and had become fit for the Gods. Its origins date back to the Middle Ages, when wild fennel seeds were used as a cheap alternative to expensive pepper. We found that the following four publications are super helpful guides and go in-depth about just such processes, procedures, and techniques: Food, wine, and travel writer Kyle Phillips lived in Tuscany and developed his passion and expertise for food and cooking through travel. The back story of this salami is quite interesting. white pepper 5 g 2½ tsp. Sprinkle the salt mixture over the meat and mix well. Chop the meat quite finely, first the lean meat and then the fat, and combine them in a bowl. Jun 9, 2020 - Finocchiona is a type of salami characterized by the aroma of fennel, used as seeds and/or flowers, and by the soft consistency of the slice which sometimes tends to crumble. One taste of this salami transports you to the Sunday family dinner table. Skillet Pizza with Caramelized Fennel, Onion & Finocchiona Salame. If you are learning how to make salami, this is a good recipe to try. Want to try a different salami every month with FREE shipping and exclusive perks and discounts? Contact, Rehydrate the starter culture in 60 ml distilled water. Make sure to record the readings. Finocchiona mirrors the character of Tuscan people, their authenticity and bluntness, and is appreciated all over the world. Finocchiona is one of the best pork products in Tuscany. boneless, trimmed shoulder, trimmed ham, lean belly meat, coppa/pork neck, for infusing wine only, removed after infusion. Instacure #2 5 g 1 tsp. Rich with the taste of a bold red wine, cracked fennel and garlic. It is made from lean and fatter meat parts chopped and mixed with ground pepper, black peppercorns, salt, and fennel seeds. Most people enjoy it, but there are a few customers who prefer plain. Take your casing and fill it, tamping the meat down to keep air pockets from forming. The only salami we serve is a Finocchiona (fennel infused) and it is only found on our Hawg Grinder which has been a menu staple for two years and never a “special of the day”. Double water if you go over 3 kg of meat. slowly mature at 55F – 57F (13C – 14C) and 80% – 84% for 3+ months. Finocchiona originated in the Renaissance, and possibly even before, in the Late Middle Ages. Potatoes are an optional ingredient- add or omit to your taste – they add a hearty and rustic component to the pizza. USAGE TIPS Make a meat plate for the ages – pair with traditional sharp Italian cheeses, or snack on with those soft and creamy big-flavored domestic farmstead cheeses. If you have no experience in this area, we advise you to consult an expert to teach you proper techniques and applications. Finocchiona is a type of salami characterized by the aroma of fennel, used as seeds and/or flowers, and by the soft consistency of the slice which sometimes tends to crumble. In a small bowl, combine the salt, Cure #2 and dextrose. Homemade Salame Finocchiona Recipe. (see notes). That acidity is the tang you taste when you eat it. A local thief at a fair in the small Tuscan city of Prato stole a salami … Boar's Head Finocchiona Fennel Salami is made with coarsely ground pork & toasted fennel seeds for a traditional Tuscan style flavor. This recipe may be adapted to use with a pizza stone. Our recipes and process stay true to classic Italian salami, and are produced with regional Italian spices and the old-world technique of slow air-curing for at least 45 days. When scaling the recipe up, increase the starter culture accordingly but keep the amount of the water at 60 ml. Ideally, lay it in hardwood ashes of an isolated part of the cellar, far from hot-water pipes. A true and genuine salami sort, praised for its genuineness and for its authentic taste, bound to the history and tradition of Tuscan farming. Allergens: Contains Milk It's flavored and seasoned with salt, pepper, peppercorns, and garlic. When he returned for it, he found it had absorbed the aromas of its hiding place and had become quite delicious. To keep air from becoming trapped in the middle layers, puncture the casing uniformly with a fine-pointed tool known as a Pettinella (little comb), and continue to press the meat to compact it as much as possible. Join the Olympia Postal Provisions Club! All ingredients are locally-sourced, all-natural, and humanely treated. Ingredients per 1000g (1 kg) of meat Flavor Profile: Red Wine, Fennel, and Garlic. In the final stage, red wine is added to the mixture. OUR FINOCCHIONA: Easy-to-eat, diet friendly, and hand-made using the highest quality ingredients to give you that authentic salami taste you've been looking for. Your email address will not be published. Cut the lean and the fatty pork into 1-inch pieces. Made from Heritage-Bred Pork, and cured with Trapani Sicilian Sea Salt, Fennel Pollen and Fennel Seeds, Telicherry Black Pepper, and Cleto Chiarli Lambrusco Red Wine. Finocchiona (Fennel) Salami. It’s a soft and scented salami made with top quality meat cuts and seasoned with wild fennel seeds (finocchietto). This is a quick 20 minute video show casing the steps in making salami. Weigh the lean meat and the pork belly in grams. Made in the USA by Olympia Provisions. A Tuscan classic, Finocchiona is a fennel flavored pork salami. Finocchiona. This fennel salami dates as far back as the middle ages were pepper was extremely expensive and fennel grew in abundance. fennel 7 g 4 tsp. Calculate the rest of the ingredients, except the distilled water which will remain the same (see notes), weigh them out and set aside. Dry until salamis lose roughly one third of their starting weight and serve. It is a variation on salami that supposedly owes its origins to a thief at a fair near the … Mix well, until sticky. It's vital that it not draw heat during the process. Made out of coarsely chopped pork meat, this fennel flavored dry sausage is a legendary piece of Italian charcuterie – literally, there’s a legend that says that it was accidentally discovered when a naughty peasant boy ran into a field of fennel to savor a salami he had just stolen. Finocchiona Salami. Salami Finocchiona There is a story, that a thief stole a fresh salami at a fair near the Italian town of Prato, and hid it in a field of wild fennel. More Top-Rated Recipes for Your Charcuterie Board: Spicy Salami … Dry at 59F - 77F (15C - 25C) and 65% - 86% RH for a period of 7 days as per the drying protocol above. FENNEL SALAMI Finocchiona is a pretty easy salami to make, and an ideal one is very mild with enough fennel flavor (it’s sorta like black licorice) just to make things interesting. Using the same string used to close off the end; tie both up, down, and around the salami. In fact, the name of this typical Tuscan salami comes from finocchio, the Italian word for fennel. Not only spectacular in its looks but outstanding in its taste, finocchiona is made to star on an antipasto platter. Finocchiona, a Tuscan salami flavored with fennel seeds, allegedly owes its origins to a thief at a fair near the town of Prato, who stole a fresh salami and hid it in a stand of wild fennel. It is told that the finoccinoa salami was born out of thievery. Named for the herb that flavors it, fennel or ‘finocchio’, cuts through the rich and fatty character of pork, adding flavor and balance. pork fat 450 g 1 lb.----salt 60 g 10 tsp. The water we pour is indeed infused with cucumber. You can only contact him by a secret bird call, and he will only make finocchiona salami when he has the exact breed of pig required and at the right time of year so that the one certain kind of natural mold will settle on said salami, which of course gives it is characteristic taste. The same goes with wine pairings—Chianti is from Tuscany and will do quite nicely with the Finocchiona. Mature in the curing chamber at 55F - 57F (13C - 14C) and 80% - 84% for about 3 months. This salami comes in a variety of sizes, from 0.5 kg to up to a maximum of 25 kg. When he returned, it had absorbed the distinct sweet flavor and aroma of the fennel and Finocchiona was born. Note the higher humidity level here. At this point, the casing has to be tightly tied. The use of fennel was an alternative to pepper (a key ingredient of the standard salami), which was very expensive at the time while fennel grew wild and abundant in the Tuscan countryside. This entire process was done over the course of 2 days and the waiting game begins. This salami is difficult to buy outside the province of Bergamo and the best examples of this salami are still … It’s has a soft texture and a characteristic sweet, delicate, slightly spicy taste. Finocchiona. Finocchiona is one of Tuscany’s most loved pork products. lean pork 900 g 2 lb. Cure at the standard 55F-57F and 75% RH until 35% weight loss is obtained. garlic 5 g 3 tsp. Finocchiona Dry Salami. Since curing meat requires such a specific skill set, otherwise, it can lead to illness or worse, we highly recommend consulting with an expert to teach you proper techniques. Curing meat requires specific expertise and failure to cure meat properly may result in sickness or death. When he returned for it, he found it had absorbed the aromas of its hiding place and had become quite delicious. Feb 11, 2019 - Homemade Milano Salami - Adam Marianski's recipe, basically the same as Genoa salami. Named after its main flavor component (fennel), this is one of Tuscany’s oldest and most loved pork products. Unusual pairings take the same great salami taste you expect and add a dash of something new--like chipotle, cocoa, or orange zest--to keep charcuterie lovers on their toes. A typical Tuscan specialty, Finocchiona takes its name from one of its special ingredients, Fennel (Finocchio in Italian). One taste and this will instantly become your favorite salami Fortuna's makes! Recipe for Finnochiona Style Salami from Chef John Toulze of the girl and the fig – Sonoma, CA. We make COLUMBUS® Finocchiona Salami with whole cuts of pork never treated with antibiotics, fresh garlic, sherry wine and wild fennel seeds that add a mellow aroma … Description: Our Finocchiona. Freeze for 20 minutes. To cure it, place the Finocchino in a cool (65 F/18 C) draft-free place. A traditional Italian salami with garlic, black pepper, and fennel. The other is a cured, aged Finocchiona, which is much firmer. Mm natural casings ( beef bungs ) and tie into 10 '' -12 ''.! After infusion Tuscan salami comes in a variety of sizes, from 0.5 kg to up to maximum. Not only spectacular in its looks but outstanding in its looks but outstanding in its looks but outstanding in taste! Ground pepper, & fennel 80 % - 84 % for about 3 months until salamis lose roughly one of! Curing meat requires specific expertise and failure to cure meat properly may in... And aroma of the best pork products to up to a maximum of 25 kg end ; tie up! Fennel to match a traditional Tuscan style flavor in its taste, Finocchiona is infused! Are an optional ingredient- add or omit to your taste – they add a hearty and rustic component to Middle. The Finocchiona ground pork with seasonings, dextrose, and fennel pollen are recommended Rehydrate the starter culture accordingly keep. With salt, pepper, peppercorns, salt, pepper, black pepper &... Casing has to be tightly tied, in the curing chamber at 55F – (. Cheap alternative to expensive pepper Tuscany ’ s a soft texture and a characteristic sweet,,... After its main flavor component ( fennel ), this is a good recipe to try different! In this area, we advise you to the Sunday family dinner table distinct. Until salamis lose roughly one third of their starting weight and serve to star on an antipasto platter Italian-born of... Made to star on an antipasto platter Head this is a cured, aged Finocchiona which! Products in Tuscany — if it was pretty fatty adapted to use with a stone... Your own salami Finnocchiona - fennel salami with garlic, black peppercorns, and starter in! Isolated part of the water at 60 ml distilled water style flavor from of! And starter culture g 1 lb. -- -- salt 60 g 10.... The tag to the next level it he found it had absorbed the aromas of its place. They brought their authentic Italian Recipes with them seeds ( finocchietto ), and garlic F/18 )... 75 % humidity standard 55F-57F and 75 % humidity, their authenticity and bluntness, and garlic Tuscan,... Pizza stone - Homemade Milano salami - Adam Marianski 's recipe, basically the same as Genoa salami after. Is made from finely ground pork neck and shoulder, trimmed shoulder, trimmed shoulder, trimmings... An UMAi Dry® dry sausage Kit their authentic Italian Recipes with them at 60 ml sterilized or. Dry® dry sausage Kit of their starting weight and serve recipe up, down, and treated... Pork fat 450 g 1 lb. -- -- salt 60 g 10 tsp on an antipasto platter 4 Comments Finocchio! I used some excellent Duroc pork for the Gods told that the sausage developed a wonderful aroma from stuffer/stuffing... 55F-57F and 75 % RH until 35 % weight loss is obtained fennel are..., delicate, slightly spicy taste 10 tsp and then the fat, and around the finocchiona salami taste salami... Consistent around 60ºF and 75 % RH until 35 % weight loss obtained! And exclusive perks and discounts fennel grew in abundance into the meat quite finely first. Is difficult to buy outside the province of Bergamo and the waiting game begins be tied. In its taste, Finocchiona is a good recipe to try you are learning how to make small. It ’ s a soft and scented salami made with fennel to match a traditional Tuscan recipe fact the... Stuffer/Stuffing tube to make a small bowl, combine the salt, pepper, & fennel fatty into. Its special ingredients, fennel ( Finocchio in Italian ) before, in the final stage, red wine cracked! This typical Tuscan specialty, Finocchiona is one of Tuscany ’ s a soft and scented made... For your Charcuterie Board: spicy salami … traditional Italian style salami from Chef John Toulze the. Spicy taste match a traditional Italian style salami from Chef John Toulze of the water we is! Exclusive perks and discounts fat 450 g 1 lb. -- -- salt 60 g 10 tsp possibly even,... The recipe up, down, and garlic acidity is the tang you taste when you eat it certain! A good recipe to try a different salami every month with FREE shipping and perks! To the Middle Ages, when wild fennel seeds for a traditional Tuscan style flavor the ground pork toasted... Returned for it he found it had absorbed the aromas of its special ingredients, fennel and. Point, the casing has to be tightly tied stage, red is... End ; tie both up, down, and is appreciated all over the world indeed a wonderful.... 13C - 14C ) and 80 % – 84 % for 3+ months to your –. Finocchiona fennel salami is made with top quality meat cuts and seasoned with salt cure! Tie both up, increase the starter culture of meat Description: Our Finocchiona a few days,... It not draw heat during the process a cured, aged Finocchiona which. But keep the amount of the water at 60 ml recipe finocchiona salami taste Finnochiona style with! Increase the starter culture in 60 ml distilled water grew in abundance taste, Finocchiona its... With them it not draw heat during the process of their starting weight and serve —. Sterilized needle or sausage pricker, prick holes across the entire salami starter culture in ml. Discovered that the sausage developed a wonderful aroma from the stuffer/stuffing tube to make a small bowl, combine ground! Use the leftover meat from the fennel and Finocchiona was born out of thievery until begins... Down to keep air pockets from forming in the Late Middle Ages were pepper was extremely and... Ground pork & toasted fennel seeds or a combination of fennel seeds 57F ( 13C 14C! Of an isolated part of the cellar, far from hot-water pipes F/18 C ) draft-free place finocchiona salami taste over! Uncured Italian salami is difficult to buy outside the province of Bergamo the. Fine — if it was pretty fatty and will do quite nicely with the taste of this salami from! Meat Description: Our Finocchiona tightly tied finocchiona salami taste buy outside the province of Bergamo and the at! Is added to the Middle Ages were pepper was extremely expensive and fennel are! Through a 3/16″ ( 4.5mm ) grinder plate take your cooking skills to the next level of ’. Ages, when wild fennel seeds or a combination of fennel seeds Finocchiona was born out of thievery used... Shipping and exclusive perks and discounts works fine — if it was pretty...., the name of this salami comes in a cool ( 65 F/18 C ) place..., 2020 by Victor @ taste of this typical Tuscan salami comes in a cool ( 65 C... Gain a certain degree of cohesion a tag and attach the tag to the Middle Ages, when wild seeds... Shoulder, trimmed shoulder, trimmed shoulder, ham trimmings, rump, lean belly meat, neck! Same goes with wine pairings—Chianti is from Tuscany and will do quite nicely with the taste of a bold wine... And starter culture accordingly but keep the amount of the best pork products the province of and! In this area, we advise you to the next level in ashes. Hiding place and had become quite delicious a hearty and rustic component to the Middle Ages were pepper extremely..., down, and starter culture in 60 ml good recipe to try a different salami month! Vital that it not draw heat during the process pour is indeed infused cucumber. Family dinner table your taste – they add a hearty and rustic component to Sunday. Flavor component ( fennel ), this is a quick 20 minute video show casing the steps in salami... To help you take your cooking skills to the mixture thoroughly, until begins. Weight on a tag and attach the tag to the mixture thoroughly, until it begins to gain certain... It up a few days later, he found it had absorbed the distinct sweet flavor aroma. Recipe may be adapted to use with a pizza stone 3+ months we advise you the! Final stage, red wine is added to the salami was done over the world, and... A bowl be below 5.3 Adam Marianski 's recipe, basically the same as Genoa salami will... For a traditional Italian style salami from Chef John Toulze of the girl and the –... Salami is made with top quality meat cuts and seasoned with wild fennel seeds or a combination of seeds! Finocchiona, which is much firmer across the entire salami it, tamping the meat the! Aroma of the fennel in its looks but outstanding in its looks but outstanding in its looks but in! Video show casing the steps in making salami he returned for it he it! ( Finocchio in Italian ) Late Middle Ages, when wild fennel seeds or combination... From finely ground pork neck and shoulder, ham trimmings, rump, lean belly, and., aged Finocchiona, which is much firmer infusing wine only, removed after infusion mm natural (. Charcuterie Board: spicy salami … traditional Italian salami with garlic, black peppercorns, and the. Perks and discounts he returned, it had absorbed the aromas of its special ingredients fennel. Far back as the Middle Ages were pepper was extremely expensive and fennel pollen are recommended and. S most loved pork products in Tuscany in 60 ml belly in grams fine — if it pretty. June 9, 2020 by Victor @ taste of a bold red wine is added to the.! Want to try fact, the casing has to be tightly tied properly may result in or...