Finocchiona
Finocchiona is a traditional Italian salami with a distinctive fennel flavor. This recipe will guide you through the process of making your own homemade Finocchiona.
Ingredients - Serves 10
- Natural hog casings - 10 feet
- Pepper - 1 tablespoon
- Curing salt - 1 teaspoon
- Red wine - 1 cup
- Garlic - 4 cloves, minced
- Fennel seeds - 3 tablespoons
- Salt - 6 tablespoons
- Pork belly - 1 kg
- Pork shoulder - 2.5 kg
Let's Get Started
- Cut the pork shoulder and belly into small pieces that will fit into your meat grinder.
- Mix the pork with the salt, fennel seeds, garlic, red wine, curing salt, and pepper.
- Grind the pork mixture through the medium plate of your meat grinder into a large bowl set in ice.
- Stuff the mixture into the hog casings and twist into links.
- Hang the sausages in a cool, humid place to cure for at least 2 weeks.
- Once the sausages are firm to the touch, they are ready to eat. Store in the refrigerator and consume within 2 weeks.
Dietary Info
- Dish Type: Snack
- Prep Time: 60 minutes
- Cook Time: 0 minutes
- Calories: 200
- Fat: 15g
- Carbs: 1g
- Protein: 14g
- Sodium: 620mg
- Sugar: 0g
