How to make Finocciona salami

The main characteristic of a Finocchiona Salami is the incorporation of fennel in to the recipe. Whether it’s crushed fennel seed, or fennel powder, fennel must be in your recipe.  Below is the curing salt ratio, and the amount of fennel is entirely up to you. I typically use about a tablespoon for every 3 to 5 pounds of meat I’m using. These percentages are based on the weight of the meat that you will be curing. This recipe is using curing salt number two because the casings that it will be stuffed in are large enough that it will be dry aging four more than 30 days, so if you are using natural port casings which are smaller I would recommend using curing salt number one, As that will likely dry in less than a month. 
2.5% Kosher Salt
0.25% Curing salt #2

[@DarkMojoYT]

Looks Great!

[@DarkMojoYT]

kzbin.info/www/bejne/oYKbdZSFppeijqM

[@alvinliberato2894]

YUMMY,,

[@DANVIIL]

Yum! When I had this in Tuscany it was more crumbly or maybe they sliced it very thin. I"m not sure but I love making my own Pancetta and Guanciale.

[@MohammedAli-dz2gt]

😋 🙏

[@Texastoytuber]

So what are the large white chunks? Obviously fat, but is it a different kind of fat? I like your Pinocchio salami.

[@zimmerleeats800]

I usually use pork shoulder which is pretty equally high in fat and lean meat so I’m able to incorporate however much fat I want into the recipe. I like a course grind in my salami which is why there’s chunks a fat.