How to making Wild Fennel salami

Update time : 2025-05-06 17:39:01

Hit those roads, highways, railways, parklands, and culverts (safely*), and make sure you stock up on wild fennel seeds for the year.

You can dry them, freeze them, or even better, make a batch of Finocchiona Salami with them right now while they're fresh and sweet.

The joy of owning a Salumi Cabinet is making salami whenever you like and taking advantage of seasons, like wild fennel season.

Here's our recipe for Finocchiona Salami:

(Per kilogram of meat)

70-75% lean pork shoulder

25-30% pork shoulder/back fat (1/3rd hand cut)

28g salt (or 25g sea salt/3g curing salt #2)

10g fresh fennel seeds, whole

2g dried garlic granules

0.5g cinnamon, ground

5g Kampot red peppercorns, whole

30mL dessert wine, topaque/tokay fortified wine, or fragrant pinot grigio/gris.

This recipe really showcases the pork with bursts of flavour as you bite into a fennel seed or peppercorn, so use good quality pork. We use an 8mm mincing plate, with about 1/3 of the fat hand cut (into 5mm cubes) and added separately.

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