A Small Good Finocchiona Salami with fennel and koji fermentation

Small Good Finocchiona Salami

Name: Small Good Finocchiona Salami
SKU: DLM8602
Price: 13.99 USD
Availability: InStock

Small Good Finocchiona Salami

$13.99

Quantity: 4.5 oz

A Small Good Finocchiona Salami Chub

Experience a breathtaking evolution of Tuscany’s classic fennel salami. Crafted in small batches by A Small Good in Midcoast Maine, this 4.5 oz artisanal Finocchiona salami chub begins with pasture-raised pork collar brined in local Maine cider. Cured using ancient Japanese koji fermentation, each slice delivers a melty, velvety texture with sweet, warm, lingering botanical notes and deep, natural umami.

Highlights

Quad-Botanical Anise & Fennel Profile: Expertly seasoned with three varieties of anise, rare fennel pollen, toasted fennel seeds, and toasted anise seeds for complex, lingering licorice notes.
Koji-Aged & Cider Brined: Pork collar is brined in local Maine hard cider and dry-aged using Aspergillus oryzae(koji) for incredible tender texture and rich umami depth.
Antibiotic-Free Pasture-Raised Pork: Crafted exclusively from humanely raised heritage pork sourced from small-family, ethical farms.

What makes A Small Good Koji-fermented salami so unique?

Traditional salami relies on synthetic sodium nitrates or celery powders to preserve meat and fix a pink color. A Small Good replaces those harsh curing salts with koji. During dry-aging, the beneficial koji mold blooms across the natural casing, secreting dense concentrations of protease and lipase enzymes. These natural enzymes tenderize the meat at a cellular level while breaking down proteins into free amino acids (glutamates) and fats into rich fatty acids. Combined with a brine of wild local Maine cider, this process produces a bright, floral acidity, a buttery mouthfeel, and a clean, savory finish that commercial cures simply cannot achieve.

Why must I try this Finocchiona?

Most fennel salamis rely on a single dose of crushed fennel seeds that can taste flat or harsh. A Small Good’s Finocchiona is an absolute masterclass in botanical layering. By combining three distinct types of anise with luminous fennel pollen, toasted fennel seed, and toasted anise seed, the spice unfolds in waves across your palate. The sweet, aromatic liquorice and warm herbal top notes harmonize perfectly with the rich, cider-brined pork and umami-rich koji cure. It is familiar yet completely revolutionary—a must-taste for serious charcuterie enthusiasts.

Why does the salami have a soft white coating on the outside?

That fine white dusting on the outside of your salami is a natural, beneficial mold coating (often Penicillium nalgiovense), which blooms during the traditional dry-aging process. Rather than tightly sealing the chub in synthetic plastic wrap, A Small Good allows the salami to breathe in parchment or breathable food paper.

Why isn't this salami wrapped tightly in plastic?

It regulates humidity. Tightly sealing dry-cured salami in non-porous plastic traps moisture, which makes the exterior soggy, destroys the delicate texture, and ruins the flavor. Breathable wrapping allows the salami to age gracefully without sweating. It also deepens flavor: The white flora contributes to the authentic, earthy, and mushroomy aroma that defines true artisanal salumi, perfectly balancing the bright cider brine and warm anise spices.

Is the white casing on the salami safe?

The white casing is 100% natural, safe, and edible—it adds a subtle, mushroom-like complexity if eaten! However, if you prefer a smoother bite, simply score the casing lengthwise with a knife and peel it back before slicing.

Brand Spotlight: A Small Good (Rockport, Maine)

Operating out of Midcoast Maine, A Small Good is redefining American salumi by marrying centuries-old European curing traditions with Japanese culinary microbiology. Founded on the principle of minimal intervention and clean-label integrity, they are one of the only producers in the United States dry-curing whole-muscle meats and salumi using koji culture (Aspergillus oryzae) and wild cider-lees fermentations. By sourcing solely from ethical regional farms raising pastured pork without antibiotics, A Small Good proves that world-class flavor comes from patient biology, pure ingredients, and craft—not synthetic chemical shortcuts.

Culinary Pairing Ideas

Artisanal Cheese: Pair with firm, aged, salty cheeses like Pecorino Toscano, Parmigiano-Reggiano, or a sharp, aged Provolone to cut through the sweet anise notes.
Wine & Cider: Match the bright, cider-brined profile with a crisp, dry white wine like Vermentino, Pinot Grigio, or a dry, sparkling heritage Maine cider.
Antipasto & Charcuterie: Serve alongside crusty sourdough, warm cannellini beans tossed in olive oil, grilled fennel, and buttery Castelvetrano olives.