Finocchiona salami

This aromatic salami will complement any cold cuts well. Traditionally in finocchion, fennel replaced the expensive pepper at that time. But we will not skimp on pepper – black is crushed in a mortar, the mixture of peppers is brought in whole. Star anise extract enhances spicy tones.
Grind the meat in a meat grinder through a cutting grid. Knead the meat with the curing mixture, gradually adding wine. After a 24-hour exposure in the refrigerator, fill in casings of 45 mm caliber or natural (Beef bungs, bladder) for large-format salami. Drying for at least 40 days (for large format 90 days) chamber at a temperature of 4-8 degrees

COMPOSITION:
Pork leg – 70%
Brisket – 30%
Nitrite salt – 23 g / kg
Basil-oregano – 2 g / kg
Black pepper – 2 g / kg
Pepper mixture – 1 g / kg
Fennel – 4 g / kg
Granulated garlic – 1 g / kg
“Orient” extract – 0.5 g / kg
Dry white wine – 50 g / kg