It is told that the finoccinoa salami was born out of thievery. The water we pour is indeed infused with cucumber. Recipe for Finnochiona Style Salami from Chef John Toulze of the girl and the fig – Sonoma, CA. 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. Homemade Salame Finocchiona Recipe. If you are learning how to make salami, this is a good recipe to try. 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. 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. Each stick of Coro by Salumi is handcrafted using traditional techniques but flavored with a twist. 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. 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. 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. Sprinkle the salt mixture over the meat and mix well. Ferment salami at 68F-70F for three days to get the pH below 5.3. Stuff into 70-110 mm natural casings (beef bungs) and tie into 10"-12" links. 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. A traditional Italian salami with garlic, black pepper, and fennel. boneless, trimmed shoulder, trimmed ham, lean belly meat, coppa/pork neck, for infusing wine only, removed after infusion. In a small bowl, combine the salt, Cure #2 and dextrose. One taste of this salami transports you to the Sunday family dinner table. It's vital that it not draw heat during the process. The same goes with wine pairings—Chianti is from Tuscany and will do quite nicely with the Finocchiona. 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”. 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. 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. That acidity is the tang you taste when you eat it. This is a quick 20 minute video show casing the steps in making salami. June 9, 2020 by Victor @ Taste of Artisan 4 Comments. 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. Finocchiona is made from finely ground pork neck and shoulder, ham trimmings, rump, lean belly, collar and flank. Chop the meat quite finely, first the lean meat and then the fat, and combine them in a bowl. (see notes). It’s has a soft texture and a characteristic sweet, delicate, slightly spicy taste. Named after its main flavor component (fennel), this is one of Tuscany’s oldest and most loved pork products. 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. slowly mature at 55F – 57F (13C – 14C) and 80% – 84% for 3+ months. Feb 11, 2019 - Homemade Milano Salami - Adam Marianski's recipe, basically the same as Genoa salami. Transfer salami to an area where the temperature is relatively consistent around 60ºF and 75% humidity. Whether or not the story is apocryphal (it likely is), Finocchiona is indeed a wonderful treat. Make sure to record the readings. A typical Tuscan specialty, Finocchiona takes its name from one of its special ingredients, Fennel (Finocchio in Italian). Ingredients per 1000g (1 kg) of meat It is made from lean and fatter meat parts chopped and mixed with ground pepper, black peppercorns, salt, and fennel seeds. Using a sterilized needle or sausage pricker, prick holes across the entire salami. All ingredients are locally-sourced, all-natural, and humanely treated. Made in the USA by Olympia Provisions. Allergens: Contains Milk One taste and this will instantly become your favorite salami Fortuna's makes! Weigh the lean meat and the pork belly in grams. Finocchiona. Most people enjoy it, but there are a … 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). More Top-Rated Recipes for Your Charcuterie Board: Spicy Salami … Take your casing and fill it, tamping the meat down to keep air pockets from forming. 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. When scaling the recipe up, increase the starter culture accordingly but keep the amount of the water at 60 ml. When he returned for it, he found it had absorbed the aromas of its hiding place and had become quite delicious. 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. The water we pour is indeed infused with cucumber. When he returned for it he found it had absorbed the aromas of its hiding place and had become fit for the Gods. black pepper 8 g 4 tsp. The back story of this salami is quite interesting. When he picked it up a few days later, he discovered that the sausage developed a wonderful aroma from the fennel. Flavor Profile: Red Wine, Fennel, and Garlic. Your email address will not be published. Make your own Salami Finnocchiona - Fennel Salami with an UMAi Dry® Dry Sausage Kit. Ingredients per 5 lb. 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. This salami comes in a variety of sizes, from 0.5 kg to up to a maximum of 25 kg. Rich with the taste of a bold red wine, cracked fennel and garlic. 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. Most people enjoy it, but there are a few customers who prefer plain. You can make salami without pork, but it is rarely as good. Finocchiona is one of the best pork products in Tuscany. This recipe may be adapted to use with a pizza stone. 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). lean beef 900 g 2 lb. Boar's Head Finocchiona Fennel Salami is made with coarsely ground pork & toasted fennel seeds for a traditional Tuscan style flavor. (2.2 kg) of meat. This salami is difficult to buy outside the province of Bergamo and the best examples of this salami are still … garlic 5 g 3 tsp. Finocchiona is one of Tuscany’s most loved pork products. 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. Get daily tips and expert advice to help you take your cooking skills to the next level. 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. Finocchiona Salami. 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%). Description: Our Finocchiona. Instacure #2 5 g 1 tsp. In fact, the name of this typical Tuscan salami comes from finocchio, the Italian word for fennel. It's flavored and seasoned with salt, pepper, peppercorns, and garlic. 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. 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 … Finocchiona originated in the Renaissance, and possibly even before, in the Late Middle Ages. Mix well, until sticky. A Tuscan classic, Finocchiona is a fennel flavored pork salami. Ideally, lay it in hardwood ashes of an isolated part of the cellar, far from hot-water pipes. Use your favorite prepared pizza dough for this recipe. 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. Traditional Italian style salami with garlic, black pepper, & fennel. 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. Pound the garlic clove to a fine paste with a mortar and pestle and combine it with the salt, pepper, fennel, and wine. Using the same string used to close off the end; tie both up, down, and around the salami. Freeze for 20 minutes. When he returned, it had absorbed the distinct sweet flavor and aroma of the fennel and Finocchiona was born. 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. Mature in the curing chamber at 55F - 57F (13C - 14C) and 80% - 84% for about 3 months. Note the higher humidity level here. In the final stage, red wine is added to the mixture. This entire process was done over the course of 2 days and the waiting game begins. sugar 5 g 1 tsp. Contact, Rehydrate the starter culture in 60 ml distilled water. 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. 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. Finocchiona. Dry at 59F - 77F (15C - 25C) and 65% - 86% RH for a period of 7 days as per the drying protocol above. This fennel salami dates as far back as the middle ages were pepper was extremely expensive and fennel grew in abundance. 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”. fennel 7 g 4 tsp. Grind through a 3/16″ (4.5mm) grinder plate. dextrose 5 g 1 tsp. More … If you have no experience in this area, we advise you to consult an expert to teach you proper techniques and applications. 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. Not only spectacular in its looks but outstanding in its taste, finocchiona is made to star on an antipasto platter. Mix the seasonings into the meat and work the mixture thoroughly, until it begins to gain a certain degree of cohesion. It is a variation on salami that supposedly owes its origins to a thief at a fair near the … This salami comes in a variety of sizes, from 0.5 kg to up to a maximum of 25 kg. Finocchiona Dry Salami. Cut the lean and the fatty pork into 1-inch pieces. Boar's Head response to COVID-19 Boar’s Head Skillet Pizza with Caramelized Fennel, Onion & Finocchiona Salame. It will be ready in about 4 months. wild fennel seeds or a combination of fennel seeds and fennel pollen are recommended. Measure the pH, it should be below 5.3 at this point. The other is a cured, aged Finocchiona, which is much firmer. This hand crafted uncured Italian salami is made with fennel to match a traditional Tuscan recipe. I used some excellent Duroc pork for the batch pictured, but wild boar works fine — if it was pretty fatty. 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