Why we love it
The salame ai semi di finocchio, also known as salame finocchiona, made using lean meat from locally reared pigs, uses wild fennel to give the salami an intense aroma and decisive taste, this is a rich salami perfect for sandwiches or as part of a platter of antipasti or charcuterie of served as an aperitif together with a glass of Lambrusco. This salame finocchiona doesn't contain garlic.
The artisan who made it
The production of cured meats and sausages in Mantua it goes back to a very ancient tradition of breeding pork. Various finds have in fact documented that it was already practiced by the ancient Etruscans, who raised and ate pork almost 2500 years ago, and it is so much part of the culture that even today, in many families the tradition of the winter killing of pork persists. Pig breeding is so widespread in these territories that in the areas of oltrepo Mantovano there is an average of about 5 pigs per inhabitant.
This is where Salumificio Storti started. Working with exceptional ingredients, and following millennial traditions, the Salumificio Storti, a family artisan butchery, has been producing authentic, traditional local cured meat.
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