Teresa's Recipes
Homemade Finocchiona - Tuscan Fennel Salami
Finocchiona, a traditional Tuscan salami, is celebrated for its aromatic fennel seeds and rich, savory flavor. This recipe takes you on a culinary journey to Italy, guiding you through the process of crafting your very own homemade Finocchiona. The satisfying blend of pork belly and shoulder, kissed with red wine and a symphony of spices, matures into a delectable charcuterie masterpiece.
Ingredients
- 10 feet Natural hog casings
- 1 tablespoon Coarse ground black pepper
- 2 teaspoons Curing salt
- 1/2 cup Dry red wine
- 2, minced Garlic cloves
- 2 tablespoons Fennel seeds
- 3 tablespoons Sea salt
- 1.5 pounds, cut into small pieces Pork belly
- 2.5 pounds, cut into small pieces Pork shoulder
Dietary Notes
- Servings: 15
- Dish Type: Main Course
- Prep Time: 3 hours
- Curing Time: 2 weeks
- Calories: 300
- Fat: 24g
- Carbs: 1g
- Protein: 18g
- Sodium: 800mg
- Sugar: 0g
Instructions
- Prepare the pork by cutting the shoulder and belly into small, grindable pieces.
- In a large mixing bowl, combine the pork pieces, sea salt, fennel seeds, minced garlic, dry red wine, curing salt, and black pepper. Mix thoroughly to ensure even distribution of ingredients.
- Chill the mixture in a refrigerator for about 2 hours to firm up.
- Grind the chilled pork mixture using the medium plate of your meat grinder into a separate large bowl set in ice. This keeps the mixture cold and helps maintain a good texture.
- Rinse the hog casings in warm water and keep them soaked in water until ready to use.
- Stuff the ground pork mixture into the hog casings, twisting them into links every 6 inches.
- Hang the sausages to air dry in a cool, humid place for up to 24 hours.
- After the initial drying, hang the sausages to cure for at least 2 weeks. They are ready when firm to the touch.
- Store the cured Finocchiona in the refrigerator. For the best flavor, consume within 2 weeks.
Tips
- Curing times can vary depending on the size of your sausages and the conditions of your curing environment. Always ensure the sausages have completely cured before consuming.
- To enhance the fennel flavor, lightly toast the fennel seeds before adding them to the mixture.
- Experiment with different types of pork for unique flavors. Just make sure to maintain the total weight of 4 pounds.