Finocchietto with pictures. I love this Salame

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

shannon127

Smoking Fanatic
Original poster
OTBS Member
Sep 8, 2012
444
40
Harrisburg PA
I made this Finocchietto 4 weeks ago, and it is finally ready. 


I have some work to do on its appearance, but it tastes way better than Columbus brand salame.


I think I will start the mold growth as soon as I stuff it next time.


I will definitely cut the fat a bit smaller next time.

Also will have to take a piece to Chef Jimmy for his expert opinion.
 
I made this Finocch

Also will have to take a piece to Chef Jimmy for his expert opinion.
What about me.............Looks awesome..................
icon14.gif
 
Thats an old school salami or garage salami as the locals cal it here. Always going to be better than store bought. Looks great.

Our Italian community use a lot of fennel seed & that wild tall growing weed fennel for a few different things. Great free ingredient.
 
Here is my recipe:
Finocchietto
MeatsGr/KgActualRatio
Lean pork7508001067
Back Fat250267 
Salt2526.671.07
Crushed Fennel55.331.07
Sugar44.271.07
Cure #22.42.561.07
Cracked pepper2.752.931.07
Dry red wine2728.801.07
Garlic cloves pressed2.52.671.07
Cut lean meat into strips about 1 inch wide by 4-5 inches long.  Add all of the ingredients except for the wine and back fat then mix thoroughly.  Place the back fat over the meat and cover with wax paper   Cover the bowl with plastic wrap.  Refrigerate for 4 days.  Grind the lean meat through a 3/8th die and cut the back fat into 3/4" cubes.  Mix together with the red wine and stuff in 38-40 mm hog casing.  Hang is warm moist place for 3 days.  I actually hung it in my basement and my curing cabinet is hanging around 40-45 right now.  Basement was about 68-70 and is fairly damp at 70% humidity.  After this ferment it went into my drying/curing cabinet for 1 week.  After first week I removed from drying cabinet rubbed outside with a piece of brie, placed in a large ziplock bag 1/2 closed on a basement window sill.  Temperature was mostly around 50-60 degrees.  Did not get any condensation inside of the bag.  Mold began to form on the 2nd day and have grown fuller every day. 
 
Awesome!!!!

   Love the chunks of fat...mmmmm!!!!

  Craig
 
OH man that looks good! I love Real Salami and do not mind the big chunks of fat at all! Thanks Buddy looking forward to eatin' some of that!...JJ
 
I don't mind the fat chunks either, they are a characteristic of the style. I am going to make the smaller next time for a more even distribution, but still very much visible.
 
The reason that I ask is it has such a weird shape to it by looking at the pics...bet its good...I cant make it because I do not have a chamber...I been doing Dry Bag meats...
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky