Old School Craftsmanship
Our Finnochiona, a traditional Tuscan fennel salami, is prepared with high quality hand-cut Berkshire pork. We season with toasted fennel seed, Herbes De Provence, garlic, and a balanced blend of white and tellicherry peppercorns from Old World Third Spice House. The sausage is then moistened with Chianti, stuffed carefully into hand tied natural casings, and dry cured.
Attention to Seasonal Detail
Duroc pork bellies are selected for their excellent ratio of meat and hearty flavor. Our recipe changes from batch to batch, season to season. One run may be rosemary from our gardens coupled with maple syrup tapped on our farm. Another batch may be cured pancetta style, with juniper berries, bay leaves, thyme and black peppercorns.
Focus on Flavor
Artisanally cured meats take time. The process balances science and artful culinary technique. From selecting the highest quality fresh local pork to carefully balancing spices, curing just the right amount of time, and finishing with just the right choice of hardwood smoke.