Wild Fennel Salame

Aromatic, richly-marbled Salame.


This is currently out of stock, if you want to try something similar try Yorkshire Pork & Fennel Salami.

Eighth-generation Salame curers Macelleria Falorni make this amazing Finocchiona (wild-fennel) Salame.
Rich meat from acorn-fed pigs, studded with wild-fennel seeds to give a delicate aromatic taste.

Made by Stefano and Lorenzo Falorni, in Greve-in-Chianti, Tuscany, Italy.

More about this

8 slices are supplied which are approximately 90-100g.  If ordered whole (circa 2.1Kg), the salame is supplied unsliced.

The most famous Salumeria in Tuscany, Macelleria Falorni, can be found on Piazza G. Matteotti, Greve-in-Chianti.  It is there that eighth-generation Falorni family brothers Stefano and Lorenzo continue to cure meats in the traditional Tuscan way.  Since 1729 their family has made the finest salames, pancetta and prosciutto natural to the Tuscan region.

Their charcuterie is made only from the ancient 14th-century Cinta Sense breed of pigs that roam free and feed on acorns in the Tuscan forests.  This produces richness in the meat that is dry-cured by the Falorni family in their ancient cellars, using traditional methods and local spices.

Their signature Salame is the Tuscan classic Finocchiona, which is cured for four months and flavoured with wild fennel seeds.  It is then wrapped in a natural stomach casing.

Ingredients: pork, salt, wild fennel seed, natural spices (inc. pepper), potassium nitrate curing salt, ascorbic acid, dextrose.

Nutritional Data (typical values per 100g)
Energy: 397kcal/1645kJ
Fat: 33.4g
of which saturates: 14.01g
Carbohydrate: 1g
of which sugars: <1g
Protein: 22.9g
Salt: 4.24g

This product will have two weeks shelf life from the date of delivery.  Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.

Customer reviews

  1. C Serjeant

    Wonderful you can taste the fennel and other ingredients. Don’t get it too thinly sliced and serve at room temperature with soda bread. Must try it again soon

Add a review