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. When he picked it up a few days later, he discovered that the sausage developed a wonderful aroma from the fennel.

MeatsMetricUS
lean pork trimmings (butt)400 g0.88 lb.
beef (chuck)400 g0.88 lb.
pork back fat or fat trimmings200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.2%
sugar, 0.2%
white pepper2.0 g1 tsp.
black peppercorns4.0 g1 tsp.
whole fennel seeds (dried)3.0 g2 tsp.
garlic2.0 g1 small clove
red wine (Chianti)25 ml1½ Tbsp.
T-SPX culture0.12 guse scale
Instructions
  1. Grind meat and fat through 3/16” plate (5 mm).
  2. Mix all ingredients with ground meat.
  3. Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Dry at 16-12º C (60-54º F), 85-80% humidity for about 30 days. The sausage is dried until around 30-35% in weight is lost.
  6. Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes

The following spice and herb combination can be found in some recipes:

spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel.

herbs: 3 parts marjoram, 1 part thyme, 1 part basil.

To make 5 kg sausage about 7 g of spices and 4 g of herbs are needed.

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