Finocchiona Salami
Finocchiona Salami
5 oz
Low PUFA
Heritage Berkshire Pork
Pasture Raised
- Old World Charcuterie
- Purebred Heritage Berkshire
- Small batch
- All natural
- Pasture Raised
- Corn & Soy Free
- Low PUFA
- Chemical free
- 'Needle-free': NO vaccines, antibiotics, hormones or dewormers
- Description
- Ingredients
- Standards
- Best Uses
Drying and aging the salami preserves it and develops its rich flavors, effectively ‘cooking’ it through fermentation and curing. This salami chub is fully cured and ready to slice and enjoy as-is!
The name Finocchiona comes from finocchio, the Italian word for fennel, which has been a prized ingredient in Tuscan cuisine for centuries. Legend has it that Finocchiona was first created when a resourceful butcher substituted fennel for the more expensive black pepper, discovering a bold new flavor that quickly became a regional favorite.
With its delicate, melt-in-your-mouth texture and an unmistakable depth of flavor, our Finocchiona is a true testament to Italian salumi craftsmanship.
Crafted from the whole hog—including premium cuts like tenderloin—creating a uniquely tender, flavorful, and unparalleled cured meat experience.
Here are some traditional ways to enjoy this Tuscan classic:
- Charcuterie Board: Slice thinly and serve with aged cheeses like Pecorino Toscano, crusty bread, and a drizzle of honey for a true Italian antipasto experience.
- Wine Pairing: Enjoy with a glass of Chianti or Sangiovese—Tuscan wines that enhance the salami’s fennel and spice notes.
- Panini Perfection: Layer into a fresh-baked ciabatta with creamy stracchino cheese and arugula for an authentic Italian sandwich.
- Pasta & Risotto: Chop finely and toss into pasta dishes or risotto for an added depth of savory richness.
- Traditional Tuscan Snack: Pair with rustic bread and marinated olives for a simple yet satisfying merenda (afternoon snack), just as it’s been enjoyed in Italy for centuries.
Finocchiona Salami, with its fennel-forward flavor, offers an intriguing twist to many dishes!
• Charcuterie Boards: Serve thin slices with a variety of cheeses, figs, and marcona almonds for a sophisticated addition to your spread.
• Mediterranean Salads: Add to Greek or Mediterranean-inspired salads, pairing with olives, cucumbers, and feta for an herbaceous touch.
• Flatbreads & Crostini: Top crostini or flatbreads with Finocchiona, ricotta, and arugula for a savory bite that’s full of flavor.
• Stuffed Meatballs: Chop into small pieces and mix into meatballs or meatloaf for a savory fennel infusion.
• Brunch Boards: Serve with fresh eggs, roasted tomatoes, and crusty bread for a relaxed yet elegant brunch experience.
Old World Charcuterie
We use a small-batch salumeria for our dry-aged meats, where they honor the art of traditional dry curing, crafting charcuterie the way it was meant to be—slowly, naturally, and without shortcuts. Unlike modern mass production, which relies on high heat, rapid fermentation, and chemical additives, we use time-honored methods of salt curing and air drying to develop deep, complex flavors. Each piece of salami, pepperoni, and soppressata is carefully aged to perfection, preserving the integrity of the ingredients and enhancing the natural taste and texture of the meat.
By embracing old-world techniques, we create charcuterie free from synthetic preservatives and unnecessary fillers—just quality meat, salt, spices and time. This meticulous approach results in rich, nuanced flavors that can’t be replicated by industrial processes. Experience dry aged meat the way it was made for centuries—pure, simple, and deeply satisfying.
Low in PUFAs, Custom-Feed
Modern pork contains significantly higher levels of PUFAs than it did in the past, with conventional pork now containing the same amount of PUFAs as canola oil—definitely not ideal! This shift is largely driven by changes in the pig’s diet, specifically the mass production of corn, soy, and other PUFA-rich ingredients used in conventional feed. While pasture-raised pigs may have access to more natural grazing, they still require supplemental feed, which is often rich in PUFAs. As a result, even pasture-raised pork can still have elevated levels of omega-6 fatty acids, as the pigs’ diet directly influences the fat composition of their meat.
At Nourish, we’ve taken a different approach. We’ve developed a custom-made low-PUFA, nutrient-dense feed for our pigs, ensuring their meat is rich in metabolism-supporting fats and lower in inflammatory PUFAs. Our focus on better feed practices leads to healthier pigs and better food for you, with lab testing to back it up. Simply put, the better we feed our animals, the better the food you get.
Purebred Heritage Berkshire
The pork for our charcuterie line comes from purebred Berkshire hogs, one of the oldest and most celebrated heritage breeds, with a legacy spanning over 300 years. This Premium Berkshire pork is prized for its deep red color, exceptional marbling, premium taste, and naturally tender texture. Unlike commercial pork, which has been bred for rapid growth and leanness, Berkshire pork maintains its superior intramuscular fat, delivering unparalleled juiciness and depth of flavor.
Our Berkshires are pasture-raised, allowing them to get sunlight, forage, roam, and express their natural instincts—never confined to industrial confinement barns. Their slow, natural growth ensures the development of their signature taste and nutrition. By choosing Purebred Heritage Berkshire, you’re indulging in a time-honored delicacy while supporting ethical husbandry, and the preservation of an extraordinary breed.
