Salami Finocchiona is made from lean pork and beef












       

Home








Sausage
Recipes


 
 






Salami Finocchiona is made from
lean pork and beef. 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.



 




Materials

lean pork, (ham, butt,
loin) 80%
pork back fat or fat trimmings, 20%
 

4.0 kg (8.8 lb)
1.0 kg (2.2 lb)
 


Ingredients

salt, 3% (cure #2
accounted for)
cure #2
dextrose (glucose),
0.2%
sugar, 0.2%
white pepper
black peppercorns
whole fennel seeds
(dried)
garlic
red wine (Chianti)
T-SPX culture,


140 g
12 g
10 g
10 g
10 g
25 g
15 g (1 Tbsp)
10 g
120 ml (1/2 cup)
0.6 g (1/4 tsp)


Instructions

1. Grind meat and fat
through 3/16" plate (5 mm).
2. Mix all ingredients
with meat
3. Stuff firmly into
beef middles or 46-60 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.


If sausage is made without starter culture (not recommended) read
about curing in 


traditionally fermented sausages 



 
Page added on August 31, 2008.


Copyright © 2006 WedlinyDomowe.com All rights reserved
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 





geovisit();