In Italian, fennel is finocchio, and in southern Italy finocchiona is a traditional salami seasoned with black pepper, wine, and plenty of fennel seeds. Over here in America, Tony Fiasche and his team at Nduja Artisans
in Chicago are making a traditional finocchiona with a couple of upgrades. First, he starts with heritage Berkshire pork raised on family farms in southern Minnesota where the pigs never receive antibiotics, growth promotants or hormones. Next, in addition to fennel seed, Tony adds in a bit of fennel pollen
, the fairy dust of the food world.
This salami great addition to a cheese or charcuterie plate, sliced thin on a sandwich, or tossed on a homemade pizza as a replacement for pepperoni.
This salami is a part of our Charcuterie Pop Up Shop. We've brought on a handful of our latest, greatest cured meat finds for a limited, one-time carnivorous bonanza. When they sell out, that's it, they're gone!