FINOCCHIONA 

Since the 15th Century, Tuscan butchers and salumi-makers have used the wild fennel, or finocchio, to flavor this zippy sausage. According to locals, the best is to be found in and around Chianti. Finocchiona is traditionally made using equal parts lean pork meat-often from the shoulder-and the firm fat from the pigs jowl. These ingredients are then ground and seasoned with salt, ground black pepper, garlic, wine, and fennel seed. Everything is stuffed in casing and left for 4-6 months, depending on size. Finocchiona tends to be larger that your average salame; it’s diameter can span upwards of six inches. Full of flavor and spice, finocchiona is often paired with more mild foods, like the salt-less bread of Tuscany.  Made from 100 percent American heritage pigs.

FINOCCHIELLA

Just like it’s larger cousin, the Finocchiella boasts the same enticing anise flavor in a smaller size. Using coarsely ground heritage pork shoulder, belly, and neck combined with herbs and spices in the same Tuscan traditions, this easy to slice salame is a wonderful addition to a picnic with friends and many bottles of Italian wine. Made from 100 percent American heritage pigs.

SOPRESSATA PICCANTE

From the South of Italy comes a spicy addition to the Casella’s line up. This salame gets its name from the region of Calabria, known for its super hot and flavorful chili peppers. Perfect with a bottle of Gaglioppo wine and some crusty bread, sliced in thin or thick slices. Either way, the flavor of the Calabrian chiles will satisfy the senses. Made from 100 percent American heritage pigs.

SOPRESSATA DOLCE

Sopressata is a dry-cured, fermented sausage found throughout Italy. Made only with the leg, Sopressata Dolce (sweet) is fantastic for slicing for a panini or added to your antipasto platter. The meat is coarsely ground, giving it an uneven, rustic appearance when sliced. The sausage is hung up to dry for anywhere from 45-180 days depending on its width, and loses about 30 percent of its original weight during the drying process. Made from 100 percent American heritage pigs.

CACCIATORINO DOLCE AND PICCANTE

The cacciatorino came into existence in the end of the 19th century as the commuter friendly snack for Piemontese hunters, or cacciatori. The flavor of the salame varies based on combination of spices used to flavor the soft, finely ground pork filling. Casella's piccante is flavored with paprika and Calabrian chiles. Easy to eat, this snacking salume is fantastic with an impromptu bottle of wine and a hunk of Italian cheese. Made from 100 percent American heritage pigs.

SALAME VINOTTO (WITH CHIANTI)

This dynamic addition to Salumificio Casella’s line-up of salumi is a great example of food pairing at its best. Coarsely ground fresh ham are paired with a variety of spices and marinated in Chianti. The wine helps the curing process and adds a sweetness to the meat that enhances the quality of flavor. Made from 100 percent American heritage pigs.