📝 About This Recipe
Originating from the sun-drenched hills of Tuscany, Finocchiona is a legendary dry-cured salami defined by its intoxicating aroma of toasted fennel seeds and cracked black pepper. Legend has it that medieval Tuscan butchers used fennel to mask the imperfections of wine or meat, but today it stands as a masterpiece of charcuterie, balancing rich pork fat with a bright, herbaceous finish. This recipe guides you through the patient, rewarding process of traditional fermentation and slow-drying to achieve a buttery texture that melts on the tongue.
🥗 Ingredients
The Meat and Fat
- 2000 grams Pork Shoulder (Boston Butt) (well-chilled and cubed)
- 500 grams Pork Back Fat (Hard Fat) (chilled until firm)
Curing and Fermentation
- 62.5 grams Sea Salt (Fine) (exactly 2.5% of total weight)
- 6.25 grams Cure #2 (Prague Powder #2) (0.25% of total weight)
- 10 grams Dextrose (food for the starter culture)
- 0.5 grams Bactoferm T-SPX Starter Culture (dissolved in 2 tbsp distilled water)
Seasoning and Aromatics
- 15 grams Toasted Fennel Seeds (coarsely cracked)
- 2 teaspoons Wild Fennel Pollen (optional, for intense floral aroma)
- 7 grams Black Peppercorns (cracked or whole)
- 3 pieces Garlic Cloves (minced into a paste with a little salt)
- 60 milliliters Chianti or dry Red Wine (chilled)
Casings
- 2-3 meters Hog Casings or Beef Middles (soaked and rinsed)
👨🍳 Instructions
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1
Sanitize all equipment (grinder, bowls, stuffer) thoroughly. Place the pork shoulder and back fat in the freezer for 45-60 minutes until crunchy-cold but not frozen solid; this prevents the fat from smearing.
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2
Grind the chilled pork shoulder through a medium plate (6mm to 8mm). Grind the back fat separately through a slightly larger plate or hand-dice into 5mm cubes for a traditional 'rustic' look.
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3
In a small sterile bowl, dissolve the Bactoferm T-SPX in 2 tablespoons of distilled, room-temperature water. Let it sit for 15 minutes to activate the bacteria.
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4
In a large mixing bowl, combine the ground meats, salt, Cure #2, dextrose, toasted fennel seeds, fennel pollen, cracked pepper, garlic paste, and the chilled wine.
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5
Pour the activated starter culture over the meat. Mix by hand or with a stand mixer for 2-3 minutes until the meat becomes tacky and develops a 'primary bind.' The mixture should stick to your palm when inverted.
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6
Stuff the mixture firmly into the prepared casings, ensuring no air pockets remain. If using beef middles, tie them off at 10-12 inch intervals.
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7
Use a sanitized sausage pricker or a needle to puncture any visible air bubbles. This prevents spoilage and ensures the casing adheres to the meat as it dries.
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8
Weigh each salami and record the 'starting weight' on a tag attached to the string. You are aiming for a 35-40% weight loss.
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9
Fermentation: Hang the sausages in a warm, humid spot (approx 70-75°F with 90% humidity) for 24-48 hours. This allows the culture to drop the pH, making the meat safe and tangy.
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10
Drying: Move the sausages to a curing chamber or cool basement kept at 55°F (13°C) and 75-80% humidity. Airflow should be very slight, like a gentle breath.
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11
Monitor for 'good' white mold (Penicillium nalgiovense). If green or black mold appears, wipe it off immediately with a cloth soaked in vinegar.
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12
Wait patiently for 4 to 8 weeks, depending on the thickness of your casings. The Finocchiona is ready when it has lost at least 35% of its original weight and feels firm to the touch.
💡 Chef's Tips
Always keep your meat temperatures below 35°F during the grinding and mixing phases to ensure the fat stays distinct and pearly white. If you cannot find wild fennel pollen, increase the toasted fennel seeds by 5 grams and add a teaspoon of ground anise seed for a similar depth. Never use tap water for the starter culture, as chlorine can kill the beneficial bacteria; always use distilled or filtered water. For the best texture, slice the finished Finocchiona as thinly as possible—it should be translucent when held to the light. If the outside hardens too quickly (case hardening), increase the humidity in your chamber to allow the moisture from the center to migrate outward.
🍽️ Serving Suggestions
Pair with a robust Tuscan Chianti Classico or a peppery Sangiovese to complement the fennel notes. Serve on a charcuterie board alongside aged Pecorino Toscano cheese and a drizzle of chestnut honey. Place thin slices over warm, unsalted Tuscan bread (Pane Sciocco) to let the fat soften slightly. Accompany with pickled fennel bulbs or Castelvetrano olives for a bright, acidic contrast. Fold into a panino with fresh arugula and a smear of fig jam for a gourmet lunch.