Finocchiona Salami
Finocchiona is a Tuscan specialty characterized by the unmistakable flavor of wild fennel. This raw sausage is made according to old Tuscan tradition and enjoyed either fresh as 'sbriciolona' or matured as a firm slicing sausage. The use of red wine gives it a special depth of flavor.
Ingredients(for 1 kg)
Instructions
Prepare the meat
1 hourChill meat and fat well and grind separately through a 6-8 mm plate. Mix in curing salt, fennel seeds, pepper, and garlic. Gradually add the red wine and knead thoroughly until a cohesive mixture forms.
Stuffing
30 minutesStuff mixture firmly and bubble-free into pork or beef casings (caliber 50-70 mm). Twist and tie to desired length. Prick the surface multiple times with a needle to remove air pockets.
Warming up and light smoking
2-3 daysFirst warm the sausages for 2-3 days at 20-22 °C and 85-90% RH until a firm surface forms. Optional: 1-2 short smoking sessions (4 hours each) with beech and juniper at max. 20 °C.
Maturing
28-55 daysHang to mature at 12-15 °C and 75-80% RH. The sausage is ready after 30 days as 'sbriciolona' (soft, crumbly) or after 60 days as a firm slicing sausage. Aim for 30-35% weight loss.
Pro Tip
If possible, use wild fennel seeds (semi di finocchio selvatico) from Tuscany for a more authentic aroma. The Chianti adds color and flavor – do not replace it with another wine.
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