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Finocchiona "Jacüterie"

An old Tuscan inspired salami with subtle hints of fennel, garlic, black pepper, and red wine. The first salami "Jacüterie" made, it remains the house favorite. 

This European style salami is made slowly with traditional methods over the course of five weeks. Jacuterie carefully selects the best meat and then blends it with carefully measured spices, herbs, salt, and sometimes a splash of wine. The salami are given a short rest to allow the ingredients to marinate together. The salami is then hung in specially designed curing chambers for four weeks until they are ready to eat. 


Ingredients: Pork, pork fat, salt, red wine, spices, garlic, dehydrated cane juice, vegetable juice powder, lactic acid starter culture

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