Authentic Fennel Salami Recipe | Homemade Italian Charcuterie with Piero!

🍖 Welcome back to Cooking with an Italian! Today, Piero is crafting a classic Italian delicacy - Fennel Salami!
Join Piero as he takes you through the traditional process of making homemade fennel salami, combining rich pork flavors with aromatic spices for a truly authentic Italian experience. Perfect for charcuterie boards, sandwiches, or as a savory snack.
🍴 Ingredients for This Authentic Salami:
1kg Pork Mince (600g Pork Shoulder, 350g Pork Belly, 50g Pork Fat)
20-30ml Red Wine for a rich flavor
29g Sea Salt for seasoning
3.5g Black Pepper for a hint of spice
2g Cloves for warmth
2g Garlic Powder for depth of flavor
15g Wild Fennel Seeds for that signature taste
Salami Skin for casing
Piero also shares how to prepare the salami skin with a soak in white wine vinegar and water before stuffing it with the flavorful pork mixture.
👨‍🍳 Piero's Pro Tips:
The importance of the right pork cuts for the perfect texture.
How to mix and season the meat for balanced flavors.
Tips for stuffing and curing the salami to perfection.
Whether you're an experienced home cook or trying your hand at charcuterie for the first time, this Fennel Salami recipe will guide you to delicious, homemade results.
🔔 Don't forget to subscribe to our channel for more traditional recipes and Italian culinary tips from Piero. Hit the bell icon so you never miss out on our latest cooking adventures. Enjoy the robust flavors of homemade Fennel Salami!
Hope you enjoyed this Fennel Salami video, visit our website for lots more at cookingwithani... & find more on our channel enjoy!
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#CookingWithAnItalian #Salami #Charcuterie

[@edhlavaty6914]

I love you. That's exactly where I hang mine if my basement isn't going to be cold enough.

[@CookingwithanItalian]

Well done... Ciaoooo

[@panikkosloizou1302]

Very nice, l will do it tomorrow Greetings from Cyprus.l also made other salamis and they are very nice 🎉🎉

[@CookingwithanItalian]

I am very happy you will try it and let me know what you think about it. Ciaoooo

[@KyBrancaccio]

Key step in this video is depositing the Corona particles by blowing into the casings. This is the best way to keep the immune system stimulated months later. Haha just kidding, love your videos; keep them coming!

[@CookingwithanItalian]

Thank you very much for the lovely comment. Ciaoooo 😁😁

[@Tom_The_GCT]

Nice, thx for making these videos. Im making guanciale right now 4 weeks in fridge right now. I cant hang it in the fridge so its on a rack, allowing for air flow underneath. Plus its 2kg of guanciale, perhaps next time cut it up in smaller pieces you think?

[@CookingwithanItalian]

Yes you can. 👋👋