Uncured Finocchiona

$9

Description

Award-winning salami made with fennel pollen and red wine.

Comprised of heritage pork, Trapani Sicilian Sea Salt, Freshly toasted and ground Fennel Pollen and Fennel seeds, Telicherry Black Pepper and Cleto Chiarli Lambrusco red wine.

Ingredients

Pork, Red Wine, Salt, Fennel, Less than 1% of the following: Celery Powder, Black Pepper, Fennel Pollen, Lactic Starter Culture.

Instructions

Refrigerate after opening

How to Slice our Salami

Slit the uneatable casing with a knife and peel away the amount you will consume, similar to a banana.

How to Serve our Salami

Slice the salami at a 60° angle and the width of a peppercorn.(We recommend slicing our salami a little thicker than you normally would with American salami)

    How to Store Leftover Salami

    We recommend storing sliced portions covered, and in the fridge. Since our salami is shelf stable, you may choose whether to store it on the counter or covered in the refrigerator. If you choose to refrigerate your salami, please bring the salami to room temperature prior to consumption. Furthermore, please note that the refrigerator will also alter the salami’s texture and flavor over an extended storage timeframe.

    Producer

    The Salumeria in Chicago 

    Greg Laketek quit his day job and booked a one-way ticket to Parma, Italy, the home of Prosciutto, seeking to train under the best salumerie in the world. By chance, he was able to directly learn the ins and outs of the protected secrets of Italian Salumi. Utilizing superior quality spices, meats and curing methods rooted in the old world, and distributing through Move, Greg is bringing premium cuts of Italian quality meats to everyone.

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