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This salami comes in a variety of sizes, from 0.5 kg to up to a maximum of 25 kg. The meat is has a medium-coarse grain (4.5mm and 8mm) without well-defined borders. Finocchiona is traditionally made of the following pork cuts: boneless, trimmed shoulder, trimmed ham, lean belly meat, coppa/pork neck, pork belly fat, pork cheeks.Where does Finocchiona come from?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) 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.Did you know that salami is made from wild fennel?
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. When he picked it up a few days later, he discovered that the sausage developed a wonderful aroma from the fennel.How long does it take for finocchino to cure?
To cure it, place the Finocchino in a cool (65 F/18 C) draft-free place. It's vital that it not draw heat during the process. Ideally, lay it in hardwood ashes of an isolated part of the cellar, far from hot-water pipes. It will be ready in about 4 months.