The finnochiona is an Italian, cigar style salami with pinot noir (red wine), fennel, and garlic for a mild and aromatic flavor. Slice thin and pair with cheese, crackers, and other charcuterie board favorites.
This product does contain nitrates. Gluten free.
Is the casing edible? Yes! The casing is made naturally from pig and cow intestines. The salami is inoculated with a benign form of penicillium during fermentation to prevent noxious molds from growing. If you prefer not to eat it, it is easy to peel off and discard, instead.
How long will the salami last? It is shelf stable and will last up to 6 months and is best kept in an airtight container in the fridge or freezer. The producer notes, "We have brought ours on week-long backpacking and canoe trips and found the salami to hold up wonderfully." In the presence of oxygen, the mold will continue to grow and the salami can begin to oxidize and can continue to dry. Both will affect the taste, texture, and smell of the salami.