finocchiona salami taste

Jun 9, 2020 - Finocchiona is a type of salami characterized by the aroma of fennel, used as seeds and/or flowers, and by the soft consistency of the slice which sometimes tends to crumble. One taste and this will instantly become your favorite salami Fortuna's makes! Not only spectacular in its looks but outstanding in its taste, finocchiona is made to star on an antipasto platter. Columbus Salame “When the Italian-born founders of Columbus Salame came to America in 1917, they brought their authentic Italian recipes with them. Make sure to record the readings. Pound the garlic clove to a fine paste with a mortar and pestle and combine it with the salt, pepper, fennel, and wine. Sprinkle the salt mixture over the meat and mix well. Using the same string used to close off the end; tie both up, down, and around the salami. Finocchiona Salami. (see notes). (A recipe may be found here). This is a quick 20 minute video show casing the steps in making salami. This salami comes in a variety of sizes, from 0.5 kg to up to a maximum of 25 kg. It's flavored and seasoned with salt, pepper, peppercorns, and garlic. Make your own Salami Finnocchiona - Fennel Salami with an UMAi Dry® Dry Sausage Kit. Finocchiona is made from finely ground pork neck and shoulder, ham trimmings, rump, lean belly, collar and flank. Get daily tips and expert advice to help you take your cooking skills to the next level. This salami is difficult to buy outside the province of Bergamo and the best examples of this salami are still … Double water if you go over 3 kg of meat. There are two kinds of Finocchiona, the first being Sbriciolona, which is a very fresh, soft, and crumbly style that can be spread over bread with a butter knife. sugar 5 g 1 tsp. Curing meat requires specific expertise and failure to cure meat properly may result in sickness or death. You can only contact him by a secret bird call, and he will only make finocchiona salami when he has the exact breed of pig required and at the right time of year so that the one certain kind of natural mold will settle on said salami, which of course gives it is characteristic taste. That acidity is the tang you taste when you eat it. Skillet Pizza with Caramelized Fennel, Onion & Finocchiona Salame. Made in the USA by Olympia Provisions. This hand crafted uncured Italian salami is made with fennel to match a traditional Tuscan recipe. Named after its main flavor component (fennel), this is one of Tuscany’s oldest and most loved pork products. A Tuscan classic, Finocchiona is a fennel flavored pork salami. Most people enjoy it, but there are a … Dry at 59F - 77F (15C - 25C) and 65% - 86% RH for a period of 7 days as per the drying protocol above. Freeze for 20 minutes. It is told that the finoccinoa salami was born out of thievery. Finocchiona is one of Tuscany’s most loved pork products. Dry until salamis lose roughly one third of their starting weight and serve. wild fennel seeds or a combination of fennel seeds and fennel pollen are recommended. It’s a soft and scented salami made with top quality meat cuts and seasoned with wild fennel seeds (finocchietto). slowly mature at 55F – 57F (13C – 14C) and 80% – 84% for 3+ months. Finocchiona is a type of salami characterized by the aroma of fennel, used as seeds and/or flowers, and by the soft consistency of the slice which sometimes tends to crumble. This entire process was done over the course of 2 days and the waiting game begins. One taste of this salami transports you to the Sunday family dinner table. Finocchiona (Fennel) Salami. (2.2 kg) of meat. The same goes with wine pairings—Chianti is from Tuscany and will do quite nicely with the Finocchiona. Mature in the curing chamber at 55F - 57F (13C - 14C) and 80% - 84% for about 3 months. Feb 11, 2019 - Homemade Milano Salami - Adam Marianski's recipe, basically the same as Genoa salami. Allergens: Contains Milk Combine the ground pork with seasonings, dextrose, and starter culture. Calculate the rest of the ingredients, except the distilled water which will remain the same (see notes), weigh them out and set aside. Finocchiona is one of the best pork products in Tuscany. Finocchiona, a Tuscan salami flavored with fennel seeds, allegedly owes its origins to a thief at a fair near the town of Prato, who stole a fresh salami and hid it in a stand of wild fennel. Our recipes and process stay true to classic Italian salami, and are produced with regional Italian spices and the old-world technique of slow air-curing for at least 45 days. Measure the pH, it should be below 5.3 at this point. Made out of coarsely chopped pork meat, this fennel flavored dry sausage is a legendary piece of Italian charcuterie – literally, there’s a legend that says that it was accidentally discovered when a naughty peasant boy ran into a field of fennel to savor a salami he had just stolen. 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. Finocchiona mirrors the character of Tuscan people, their authenticity and bluntness, and is appreciated all over the world. Finocchiona, a Tuscan salami flavored with fennel seeds, allegedly owes its origins to a thief at a fair near the town of Prato, who stole a fresh salami and hid it in a stand of wild fennel. A local thief at a fair in the small Tuscan city of Prato stole a salami … fennel 7 g 4 tsp. All ingredients are locally-sourced, all-natural, and humanely treated. It's vital that it not draw heat during the process. Using a sterilized needle or sausage pricker, prick holes across the entire salami. The water we pour is indeed infused with cucumber. We found that the following four publications are super helpful guides and go in-depth about just such processes, procedures, and techniques: Food, wine, and travel writer Kyle Phillips lived in Tuscany and developed his passion and expertise for food and cooking through travel. When he returned, it had absorbed the distinct sweet flavor and aroma of the fennel and Finocchiona was born. Made from Heritage-Bred Pork, and cured with Trapani Sicilian Sea Salt, Fennel Pollen and Fennel Seeds, Telicherry Black Pepper, and Cleto Chiarli Lambrusco Red Wine. In fact, the name of this typical Tuscan salami comes from finocchio, the Italian word for fennel. Potatoes are an optional ingredient- add or omit to your taste – they add a hearty and rustic component to the pizza. Traditional Italian style salami with garlic, black pepper, & fennel. Boar's Head Finocchiona Fennel Salami is made with coarsely ground pork & toasted fennel seeds for a traditional Tuscan style flavor. Finocchiona originated in the Renaissance, and possibly even before, in the Late Middle Ages. A true and genuine salami sort, praised for its genuineness and for its authentic taste, bound to the history and tradition of Tuscan farming. Berliner Eisbein: A Recipe for Simmered Pig Knuckles, German Kasseler: A Cured and Smoked Pork Loin, A Guide to Italian Salami, Charcuterie, and Cold Cuts, The Best Sausage of the Month Clubs of 2020, Making Air Cured Ham - Dried and Smoked Pork Recipe, German Smoked Pork (Schwarzwaelder Schinken), Smoked and Cured Homemade German Bacon (Bauchspeck). USDA’s Processing Procedures: Dried Meats, 4.5 ounces/125 grams fine sea salt (the salami should be about 2.5% salt by weight), 1 ounce/25 grams black peppercorns (divided in half and 0.5 ounces, ground). The back story of this salami is quite interesting. To keep air from becoming trapped in the middle layers, puncture the casing uniformly with a fine-pointed tool known as a Pettinella (little comb), and continue to press the meat to compact it as much as possible. Want to try a different salami every month with FREE shipping and exclusive perks and discounts? Use the leftover meat from the stuffer/stuffing tube to make a small sample for measuring the initial pH and the pH at later stages. Homemade Salame Finocchiona Recipe. In the final stage, red wine is added to the mixture. Finocchiona Dry Salami. When he returned for it he found it had absorbed the aromas of its hiding place and had become fit for the Gods. This recipe may be adapted to use with a pizza stone. We make COLUMBUS® Finocchiona Salami with whole cuts of pork never treated with antibiotics, fresh garlic, sherry wine and wild fennel seeds that add a mellow aroma … Legend says that the fennel-infused Finocchiona salame recipe was discovered when a Tuscan peasant boy ran into a field of wild fennel to enjoy a stolen salami. Chop the meat quite finely, first the lean meat and then the fat, and combine them in a bowl. I used some … More … Rich with the taste of a bold red wine, cracked fennel and garlic. OUR FINOCCHIONA: Easy-to-eat, diet friendly, and hand-made using the highest quality ingredients to give you that authentic salami taste you've been looking for. Boar's Head response to COVID-19 Boar’s Head Transfer salami to an area where the temperature is relatively consistent around 60ºF and 75% humidity. Note the higher humidity level here. To cure it, place the Finocchino in a cool (65 F/18 C) draft-free place. Instacure #2 5 g 1 tsp. This salami comes in a variety of sizes, from 0.5 kg to up to a maximum of 25 kg. pork fat 450 g 1 lb.----salt 60 g 10 tsp. At this point, the casing has to be tightly tied. Finocchiona Salami. If you are learning how to make salami, this is a good recipe to try. Weigh the salami, write down its weight on a tag and attach the tag to the salami. The use of fennel was an alternative to pepper (a key ingredient of the standard salami), which was very expensive at the time while fennel grew wild and abundant in the Tuscan countryside. More Top-Rated Recipes for Your Charcuterie Board: Spicy Salami … Unusual pairings take the same great salami taste you expect and add a dash of something new--like chipotle, cocoa, or orange zest--to keep charcuterie lovers on their toes. A traditional Italian salami with garlic, black pepper, and fennel. The water we pour is indeed infused with cucumber. black pepper 8 g 4 tsp. Finocchiona, a Tuscan style salami with a cute origin story... A thief at a fair near the town of Prato stole a fresh salami and hid it in the wild fennel field. Your email address will not be published. When he picked it up a few days later, he discovered that the sausage developed a wonderful aroma from the fennel. June 9, 2020 by Victor @ Taste of Artisan 4 Comments. Finocchiona. boneless, trimmed shoulder, trimmed ham, lean belly meat, coppa/pork neck, for infusing wine only, removed after infusion. Weigh the lean meat and the pork belly in grams. Finocchiona. Ferment salami at 68F-70F for three days to get the pH below 5.3. It is a variation on salami that supposedly owes its origins to a thief at a fair near the … It’s has a soft texture and a characteristic sweet, delicate, slightly spicy taste. Since curing meat requires such a specific skill set, otherwise, it can lead to illness or worse, we highly recommend consulting with an expert to teach you proper techniques. Grind through a 3/16″ (4.5mm) grinder plate. Cut the lean and the fatty pork into 1-inch pieces. When he returned for it, he found it had absorbed the aromas of its hiding place and had become quite delicious. Named for the herb that flavors it, fennel or ‘finocchio’, cuts through the rich and fatty character of pork, adding flavor and balance. lean pork 900 g 2 lb. Mix the seasonings into the meat and work the mixture thoroughly, until it begins to gain a certain degree of cohesion. I used some excellent Duroc pork for the batch pictured, but wild boar works fine — if it was pretty fatty. Ingredients per 5 lb. Its origins date back to the Middle Ages, when wild fennel seeds were used as a cheap alternative to expensive pepper. Take your casing and fill it, tamping the meat down to keep air pockets from forming. Salt – between 2.5 and 3.5 kg (2.5% – 3.5%); Ground pepper – between 50 and 100 grams (0.05% – 0.1%); Peppercorns (cracked and/or whole) – between 150 and 400 grams (0.15% – 0.4%); Dehydrated garlic – between 50 and 100 grams (0.05% – 0.1%); Fennel seeds and/or fennel flowers – between 200 and 500 grams (0.2% – 0.5%). white pepper 5 g 2½ tsp. This fennel salami dates as far back as the middle ages were pepper was extremely expensive and fennel grew in abundance. In a small bowl, combine the salt, Cure #2 and dextrose. You can make salami without pork, but it is rarely as good. A typical Tuscan specialty, Finocchiona takes its name from one of its special ingredients, Fennel (Finocchio in Italian). Flavor Profile: Red Wine, Fennel, and Garlic. Use your favorite prepared pizza dough for this recipe. Description: Our Finocchiona. Recipe for Finnochiona Style Salami from Chef John Toulze of the girl and the fig – Sonoma, CA. 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