Authentic Homemade Finocchiona: An Italian Salami Delight

Ingredients

5 lbs pork shoulder
1 lb pork fatback
50 grams kosher salt
6 grams curing salt #2
35 grams fennel seeds
15 grams black peppercorns
3 cloves garlic
125 ml red wine
10 grams dextrose
10 grams starter culture
Beef middle casings

Steps and instructions

First, cut the pork shoulder and fatback into small cubes that will fit into your grinder.
Place the cubed pork, fatback, and all the equipment you will be using including grinder parts, mixing bowl, and stuffing tube into the freezer for one hour.
While the meat and equipment are chilling, toast the fennel seeds and black peppercorns in a skillet over medium heat until they become fragrant. Then, grind them in a spice grinder or mortar and pestle.
Crush the garlic cloves and mix them with the red wine.
Take the meat, fatback, and equipment out of the freezer. Grind the meat and fatback through the medium plate of your grinder into a chilled mixing bowl.
Add the salts, dextrose, ground spices, and garlic wine to the ground meat. Mix well until the meat becomes sticky.
Dissolve the starter culture in a little water and mix it into the sausage mixture.
Stuff the sausage mixture into the beef middle casings and tie off into 10-inch links.
Ferment the sausage at 85°F with 85% humidity for 72 hours. After fermentation, age the sausage at 55°F and 80% humidity for a month or until it has lost 30% of its weight.
Once the sausage has aged, it's ready to be sliced thinly and served.

Tools for making

Meat Grinder - A grinder is needed to grind the pork shoulder and fatback for the sausage.
Freezer - The freezer is used to chill the meat and equipment to ensure a better grind and mix.
Skillet - A skillet is used to toast the fennel seeds and black peppercorns before grinding them.
Spice Grinder or Mortar and Pestle - Either of these tools can be used to grind the toasted fennel seeds and black peppercorns into a powder.
Mixing Bowl - A large mixing bowl is necessary to combine the ground meat with the other ingredients.
Sausage Stuffer - This tool is used to stuff the sausage mixture into the casings.
Beef Middle Casings - These casings are needed to encase the sausage mixture.
String or Twine - String or twine is used to tie off the ends of the stuffed casings and create individual links of sausage.
Fermentation Chamber - A controlled environment with 85°F temperature and 85% humidity is necessary for fermenting the sausages.
Aging Chamber - An aging chamber with 55°F temperature and 80% humidity is required to age the sausage until it loses 30% of its weight.
Slicer - A slicer is needed to thinly slice the finished finocchiona for serving.

Recipe variations

Use different types of meat such as wild boar, venison, or a combination of meats.
Add other spices or herbs such as crushed red pepper flakes, rosemary, or thyme for additional flavor.
Experiment with different types of wine for the garlic wine mixture, such as white wine or a fruity red wine.
Add grated Parmesan cheese or other hard cheese to the sausage mixture for added richness.
Incorporate some chopped sun-dried tomatoes or roasted red peppers into the sausage mixture for a touch of sweetness.
Replace the beef middle casings with natural hog casings or collagen casings for different texture and appearance.
Smoke the sausage after fermentation for a smoky flavor. You can use wood chips such as hickory, apple, or cherry for different smoke profiles.
Adjust the amount of spices and seasonings to suit your taste preferences.
Make a vegetarian version by using plant-based meat substitutes or a combination of mushrooms, grains, and seasonings to mimic the flavor and texture of the original recipe.

Recipe overview

Finocchiona is a traditional Italian salami that's renowned for its bold and aromatic flavors. This sausage is characterized by the distinct taste of fennel seeds, which lend it a sweet and slightly licorice-like taste that beautifully complements the savory pork. Making this salami at home requires patience and precision, but the end result is truly rewarding. In this recipe, we'll walk you through the process of grinding and seasoning the meat, fermenting the sausage, and aging it to perfection. It's a lengthy process that takes over a month, but each step is essential in achieving that unique, robust flavor that Finocchiona is known for. While it may sound daunting, all your hard work will pay off once you taste the first slice of your homemade Finocchiona! The taste is incomparable to store-bought versions, and it's a great skill to have if you're a fan of charcuterie. This recipe yields several links of sausage, perfect for sharing with family and friends or savoring on your own.

Common questions

How long does it take to make Finocchiona? The total time required to make Finocchiona is around 4-6 weeks, as it involves fermenting and aging the sausage.
What type of pork should I use? Use pork shoulder (also known as pork butt) and pork fatback for this recipe.
Can I substitute the red wine? While red wine adds flavor to the sausage, you can substitute it with an equal amount of water if desired.
Where can I find beef middle casings? You can usually find beef middle casings at specialty butcher shops or online suppliers.
What should the temperature and humidity be during fermentation and aging? Maintain a temperature of 85°F with 85% humidity for fermentation and then lower the temperature to 55°F with 80% humidity for aging.
How do I know when the sausage has aged long enough? The sausage should lose around 30% of its weight during aging. You can weigh it periodically to track the weight loss.

Serving dishes and utensils

Cutting Board - A sturdy cutting board to prepare and slice the sausage.
Chef's Knife - A sharp and reliable knife for cutting and trimming the meat.
Meat Grinder - A grinder attachment or standalone machine to grind the pork shoulder and fatback.
Mixing Bowl - A large bowl to mix the ground meat with the spices and other ingredients.
Sausage Stuffer - A sausage stuffer attachment or device to stuff the sausage mixture into casings.
Spice Grinder or Mortar and Pestle - To grind the fennel seeds and black peppercorns.
Skillet or Pan - To toast the fennel seeds and black peppercorns.
Starter Culture - A specific type of culture used to ferment the sausage.
Beef Middle Casings - Casings made from beef middles to encase the sausage mixture.
Butcher's Twine - To tie off the sausage links.
Humidity and Temperature Control - Equipment such as a fermentation chamber or controlled environment to maintain specific humidity and temperature conditions during fermentation and aging.

Origin stories

Originating from Tuscany, Italy, Finocchiona is a type of salami that has been flavored with the seeds of the fennel plant, giving it a distinctive aroma and flavor. Legend has it that a thief at a fair near the town of Prato stole a fresh salami and hid it in a stand of wild fennel. When he returned for it, he discovered it had absorbed the aromas of its hiding place and had become a delightful, fennel-infused treat. This accidental invention soon became an integral part of Tuscan cuisine. Today, Finocchiona enjoys Protected Geographical Indication (PGI) status, meaning that in Europe, only salami produced in Tuscany can be labeled as Finocchiona.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.