Spanish Finocchio Salami

The meat and the fat are processed with medium/coarse grind to maintain the flavor comes from fennel seeds' sweet, refreshing and bitter taste. After putting the meat in the casing and tied it, let it age for 70 to 80 days. We also recommend to simply eat it with bread to enjoy the taste of the ingredients. As the import of pork from Italy was banned, we had our Italian cured meat producer ask their Spanish counterpart to make it according to the Italian recipe. The result is remarkably close in taste and finish to Italian salami! * The actual weights of the products may differ from the weights above (650g~750g)