During the Renaissance in Europe, prices of black pepper soared due to increased demand. In response, people of Tuscany turned to a local weed that was growing rampantly in the countryside - fennel. One thing led to another and the finocchiona salami was born.
This brightly flavored salami is dry-cured; Underground Meats' version leans on a lesser known northern Italian recipe, using white wine instead of the traditional red. Loads of toasted fennel seed and white pepper give this salami a uniquely vibrant, aromatic character, perfect with wine and sharper cheeses.
• Bright fennel flavors
• Black pepper, fennel, white wine
Our cured meats pair beautifully with the cheeses in our Crown Finish Caves Variety Pack.