Salame al Finocchietto Selvatico

The Salumificio dei Castelli boasts four generations in the world of norcineria (traditional pork butchery), we are in Montecchio Maggiore, at the foot of the Castelli from which it takes its name, and this is where the Salame al Finocchietto Selvatico is born

Salame al Finocchietto Selvatico

The salumificio is located in the heart of the Province of Vicenza, where it carries on the traditional Venetian norcineria, in particular that of the Vicenza area. We are in the homeland of Soprèssa, which since 2003 has obtained the Protected Designation of Origin, the first among Venetian cured meats to achieve this recognition. To make its cured products, the salumificio uses fresh meat from heavy Italian pigs or fine cuts of beef: carefully selected and hand-worked with a knife, guaranteeing a high level of quality control. All cuts of pork are used, including the finest ones, to obtain a truly excellent product, sweet and flavoured with garlic. Salame is a great protagonist of Venetian norcineria. In the Siòr Vèneto âCo âl Fenocètoâ version, the mixture is flavoured with wild fennel. For our cured meats we use the best fresh cuts of selected meat and no additives. It has a coarser grind compared to Soprèssa and a shorter ageing period. Characterised by a particular softness. On the outside it appears covered by a light layer of light grey mould, its shape is cylindrical and regular. The slice is glossy, compact, with a clear and well-defined marbling.

The Salame Siòr Vèneto âCo âl Fenocètoâ is available in a size of about 400 g. All the cured meats from Salumeria dei Castelli are listed in the A.I.C. handbook (Associazione Italiana Celiachia, the Italian Coeliac Association).