| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 1000 |
| Pork fatback | 50 |
| Red wine | 50 |
| Salt | 20 |
| Fennel seed | 8 |
| Minced garlic | 5 |
| Sugar | 5 |
| Ground black pepper | 3 |
| Instacure#2 | 2.5 |
| Collagen casing 50 mm | 0.1 |
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Preparation > Fonocchiona salami
Grind the meat and cut the fat into half-cm cubes;
Mix all ingredients until sticky;
Place in 45mm or larger collagen casing or beef casing;
Let it ferment at room temperature for 48 hours;
Transfer and hang in a dark environment, with a temperature close to 12ºC and relative humidity close to 80%;
Finocchiona salami will be ready when it has lost around 40% of its weight.
Source: finocchiona
Recipe in portuguese: Salame Finocchiona