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Finocchiona Salami (Uncured)

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This salami is 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.

Keto-friendly | Paleo-friendly
Gluten free | Nut free | Lactose free

*Naturally occurring nitrates sourced from the use of celery powder


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.

      Customer Reviews

      Based on 7 reviews
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      J
      Jim Kirkhoff
      Finocchiona Salami is Awesome

      I absolutely love this salami. It is an affordable every day luxury.

      S
      Steve Dupree
      Finocchiona Salami

      nice flavor and soft texture how about expanding the offerings with a saucisson sec or rosette de lyon

      L
      Lee Ounanian

      We love it - absolutely delicious

      M
      Michael Tedesco
      Great food

      I enjoyed all the products

      E
      Emily
      Melt in your mouth!

      By far the best cured meats I’ve ever had. They melt in your mouth. I noticed other reviews mentioned receiving moldy products but this is just on the casing. If you know how cured and fermented foods are made, you don’t need to be scared of the “moldy” casing. The “mold” is what gives the product its unique and amazing flavor during the curing process. It is perfectly safe to just slice the meat and peel off the “moldy” casing.

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