Full and aromatic sensations of fennel seeds on the nose are crowned by a liveliness of black pepper in the mouth.
Deli meat characterised by the addition of wild fennel seeds, introduced in the Middle Age to replace the pepper, that coming from the Orient was more expensive and rare. Also the cut of this salami follows a ritual: the casing should be removed in the rounder and larger part, the slices should be cut diagonally with a thickness of 3 millimetres. So you can really enjoy this delicacy.
Handcrafted appearance, important dimensions, slightly curved characteristic shape, coarse mincing. Nice meat-red colour, soft, smooth texture. Round aroma characterised by fennel. Upon tasting it turns out to be soft, with a fresh flavour, notes of fennel and matured meat, perfect balance between fat and lean.
Cut into thin or thicker slices using either a knife or a slicer. To prepare first courses cut into small pieces and lightly warm, but do not cook in order to extol its aroma.
It is very versatile, it is used from the appetizer to the board, from pasta seasoning to meatballs. It also pairs well with pecorino cheese, artisanal and homemade bread and with celery that reminds of the freshness of fennel seeds.
Wine is the unknown, fennel seeds like artichokes alter the olfactory and taste perceptions, therefore it is difficult to pair. To try with Rosso Di Montepulciano CDO, which boasts a young aroma that pairs well with the sharp flavour of fennel seeds.