FENNEL SALAMI

Fennel has been used to season cured meats since Roman times, when its fresh, aniseed notes were prized for both flavour and digestion. Over the centuries it became a signature of Italian salami-making, a tradition still enjoyed – and reimagined – today. Fennel salami is a true classic – rich, savoury pork lifted by the bright, aromatic notes of fennel seeds. The subtle hint of aniseed brings a gentle sweetness and freshness that cuts through the depth of the meat, making every slice feel perfectly balanced. Those little flecks of fennel seed don’t just look beautiful; they release bursts of flavour that make this salami uniquely moreish and wonderfully distinctive.

WHAT IS SALAMI?

Salami is the name for a family of cured sausages, made from coarse and boldly seasoned ingredients that have been mixed together and piped into a sausage casing, these are then fermented and air-dried. Air-drying time depends on many factors, including ingredients, type and cut of meat used, diameter or sausage and more. Most salamis are dried for a minimum of 2 months until classed as ‘cured’ and safe to eat as they are. After a long drying process, the water content within the salami is so low that the meat can now be stored at room temperature; it is preserved and edible for much longer than meat freshly butchered from an animal. This explains its creation, as centuries ago refrigerators did not exist, and hunters would need to preserve their meat as best as possible.

IS SALAMI DIFFERENT TO SALUME?

The word ‘salami’ has been around for centuries and is derived from the singular Italian word ‘salume’, which refers to all types of salted meat.

WHAT IS SALAMI MADE OF?

Salamis are often made from pork meat, but we at The Real Cure also make a range of Wild Venison Salami’s too, to complement our award-winning range of free-range pork salamis.

FENNEL HAS BEEN USED TO FLAVOURED CURED MEATS FOR CENTURIES.

Fennel and cured meats have been enjoyed together for centuries, with records of fennel-spiced salami dating back to ancient Rome. The Romans prized fennel for both its flavour and its digestive qualities, and it quickly became a staple seasoning in Italian charcuterie. From the hills of Tuscany to the markets of Sicily, fennel-cured salamis have been crafted for well over a thousand years – a tradition that continues to inspire makers like us today.

FENNEL SALAMI AND THE IMPORTANCE OF MOULD IN THE CURING PROCESS

The natural mould that develops on the outside of salami is a vital part of the curing process. Far from being something to worry about, this protective bloom helps regulate how the salami dries, keeping the texture tender and the flavour balanced. It also acts as a natural barrier against harmful bacteria, allowing only the good microbes to flourish. The result is salami with a deeper, more complex taste – the hallmark of traditional, slow curing done properly.