Salame Norcia Finocchiata (Fennel) - .7kg apx

Salame Norcia Finocchiata (Fennel)

Salame Norcia is made to a traditional recipe originating in Norcia, Umbria. This Finocchiata (Fennel) variation by De Palma Salumi is made using medium-ground pork blended with larger pieces of back fat, then carefully salted, spiced, and slow-fermented for up to three months.

During maturation, the salame develops a natural white mould coating, much like a brie or camembert, which enhances its creamy texture and depth of flavour. The infusion of fragrant fennel seeds imparts a distinctive sweet, herbaceous, and mildly aniseed-like character.

About the Producer

De Palma Salumi is a family-owned producer of traditional Italian cured meats, founded by Robert De Palma and his wife, Carla De Palma. With seven generations of salumi-making heritage, Robert learned the craft from his father, Antonio De Palma, mastering the traditional Italian techniques of slicing, spicing, salting, drying, and aging.

Originally operating from Antonio’s butcher shop in Sydney, the overwhelming demand for their all-natural, handcrafted salumi led Robert and Carla to establish dedicated production facilities in Padstow, NSW.