Homemade Finocchiona - Tuscan Fennel Salami

Ingredients

Natural hog casings

10 feet

Coarse ground black pepper

1 tablespoon

Curing salt

2 teaspoons

Dry red wine

1/2 cup

Garlic cloves

2, minced

Fennel seeds

2 tablespoons

Sea salt

3 tablespoons

Pork belly

1.5 pounds, cut into small pieces

Pork shoulder

2.5 pounds, cut into small pieces

Instructions

1. Prepare the pork by cutting the shoulder and belly into small, grindable pieces.
2. 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.
3. Chill the mixture in a refrigerator for about 2 hours to firm up.
4. 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.
5. Rinse the hog casings in warm water and keep them soaked in water until ready to use.
6. Stuff the ground pork mixture into the hog casings, twisting them into links every 6 inches.
7. Hang the sausages to air dry in a cool, humid place for up to 24 hours.
8. After the initial drying, hang the sausages to cure for at least 2 weeks. They are ready when firm to the touch.
9. Store the cured Finocchiona in the refrigerator. For the best flavor, consume within 2 weeks.