Finnochiona Salami Seasoning
Finnochiona Salami Seasoning
Finnochiona Salami Seasoning

Finnochiona Salami Seasoning

Available: In Stock
£4.95

Franco's favourite, with wild fennel seeds a Tuscan classic that makes a truly world class salami.

This is a famous salami from Tuscany, it has fennel seeds and a nice mellow flavour,

This is an all in one seasoning that includes nitrate/nitrites that give the salami its characteristic colour and also inhibits that growth of dangerous organisms. Curing any meats without nitrates/nitrites is highly dangerous and is not recommended.

50g per kg usage rate ie 50g seasoning per kg of raw meat

Recipe Guide

1.5 kilos lean pork
500g pork fat
100g Finnochiona seasoning.
1g LS 25 Starter culture*

* LS25 is a culture of Lactobaccilus which produces lactic acid thus helping to prevent spoilage, it gives the salami its authentic taste and although not an essential ingredient will greatly improve the end result. 

1. Mince pork, beef and fat together
2. Add seasoning into the meat and mix well.
3. Mix a tablespoon of water with the starter culture and mix into the meat.
4. Stuff into large casings.
5. Leave to incubate for 12 hours at 30°C away from draughts.
6. Leave to mature at 15°C.

The salami will be ready to eat when it has lost around 30% of its weight.

Ingredients:

Salt, milk powder, dextrose, fennel seeds ,black pepper, white pepper, garlic powder, mace. E250 sodium nitrite ,E251 sodium nitrate.

Franco's favourite, with wild fennel seeds a Tuscan classic that makes a truly world class salami.

This is a famous salami from Tuscany, it has fennel seeds and a nice mellow flavour,

This is an all in one seasoning that includes nitrate/nitrites that give the salami its characteristic colour and also inhibits that growth of dangerous organisms. Curing any meats without nitrates/nitrites is highly dangerous and is not recommended.

50g per kg usage rate ie 50g seasoning per kg of raw meat

Recipe Guide

1.5 kilos lean pork
500g pork fat
100g Finnochiona seasoning.
1g LS 25 Starter culture*

* LS25 is a culture of Lactobaccilus which produces lactic acid thus helping to prevent spoilage, it gives the salami its authentic taste and although not an essential ingredient will greatly improve the end result. 

1. Mince pork, beef and fat together
2. Add seasoning into the meat and mix well.
3. Mix a tablespoon of water with the starter culture and mix into the meat.
4. Stuff into large casings.
5. Leave to incubate for 12 hours at 30°C away from draughts.
6. Leave to mature at 15°C.

The salami will be ready to eat when it has lost around 30% of its weight.

Ingredients:

Salt, milk powder, dextrose, fennel seeds ,black pepper, white pepper, garlic powder, mace. E250 sodium nitrite ,E251 sodium nitrate.