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. When he picked it up a few days later, he discovered that the sausage developed a wonderful aroma from the fennel.
| Meats | Metric | US |
|---|---|---|
| lean pork trimmings (butt) | 400 g | 0.88 lb. |
| beef (chuck) | 400 g | 0.88 lb. |
| pork back fat or fat trimmings | 200 g | 0.44 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 28 g | 5 tsp. |
| Cure #2 | 2.5 g | ½ tsp. |
| dextrose (glucose), 0.2% | ||
| sugar, 0.2% | ||
| white pepper | 2.0 g | 1 tsp. |
| black peppercorns | 4.0 g | 1 tsp. |
| whole fennel seeds (dried) | 3.0 g | 2 tsp. |
| garlic | 2.0 g | 1 small clove |
| red wine (Chianti) | 25 ml | 1½ Tbsp. |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind meat and fat through 3/16” plate (5 mm).
- Mix all ingredients with ground meat.
- Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 16-12º C (60-54º F), 85-80% humidity for about 30 days. The sausage is dried until around 30-35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes
The following spice and herb combination can be found in some recipes:
spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel.
herbs: 3 parts marjoram, 1 part thyme, 1 part basil.
To make 5 kg sausage about 7 g of spices and 4 g of herbs are needed.
