{"product_id":"fennel-garlic-salami-cobble-lane-cured","title":"Fennel \u0026 Garlic Salami (Finocchiona) | Cobble Lane Cured","description":"\u003ch2\u003eFennel \u0026amp; Garlic Salami | Cobble Lane Cured, Air-Dried in Islington\u003c\/h2\u003e\n\n\u003cp\u003eOur \u003cstrong\u003eCobble Lane fennel salami\u003c\/strong\u003e is London's answer to the classic Tuscan finocchiona. Made by Matt Hill and Adam Brudnowski at their Islington cure-house using high-welfare British pork from traditional breeds, it's fragrant with toasted fennel seed, rounded out with garlic and a splash of red wine, then hung to air-dry for five to six weeks. The result is soft, moist and beautifully aromatic — and it is comfortably Cobble Lane's most decorated product.\u003c\/p\u003e\n\n\u003cp\u003eFennel and pork is one of the great pairings in charcuterie, and this is as good an expression of it as you'll find made in Britain. \u003cstrong\u003eA charcuterie board staple, and just as good in a sandwich or on a pizza.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3\u003eWhy You'll Love It\u003c\/h3\u003e\n\u003cp\u003e🔥 \u003cstrong\u003eFresh, Clean Fennel:\u003c\/strong\u003e Toasted fennel seed carries the aroma without ever overwhelming the pork underneath.\u003cbr\u003e\n🥩 \u003cstrong\u003eSoft, Moist Texture:\u003c\/strong\u003e Hung for just five to six weeks — long enough for depth, short enough to keep it supple rather than dry.\u003cbr\u003e\n🌿 \u003cstrong\u003eBritish Pork, London Made:\u003c\/strong\u003e High-welfare pork from traditional British breeds, fermented and air-dried by hand in Islington.\u003c\/p\u003e\n\n\u003ch3\u003eA Cut Above the Rest\u003c\/h3\u003e\n\u003cp\u003eMost fennel salami on the UK market is imported. This is made here, in small batches, by butchers who cure everything themselves — and it stands comfortably alongside anything coming out of Tuscany. Build a board around it with a wedge of \u003ca href=\"https:\/\/thomasjosephbutchery.co.uk\/products\/baron-bigod\" style=\"color:#012b48;text-decoration:underline;\"\u003eBaron Bigod\u003c\/a\u003e or our \u003ca href=\"https:\/\/thomasjosephbutchery.co.uk\/products\/valserena-parmigiano-reggiano-30-months-matured\" style=\"color:#012b48;text-decoration:underline;\"\u003e30 Month Parmigiano Reggiano\u003c\/a\u003e, and browse the rest of our \u003ca href=\"https:\/\/thomasjosephbutchery.co.uk\/collections\/artisanal-cheese\" style=\"color:#012b48;text-decoration:underline;\"\u003eartisanal cheese\u003c\/a\u003e to complete it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e British Pork \u0026amp; Pork Back Fat (96%), Salt, Red Wine (1.0%), Spices (1.0%), Dextrose, Garlic (0.2%).\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003ePlease Note: \u003c\/strong\u003eAlways check the pack label for the most up-to-date ingredient and allergen information. Keep refrigerated. The natural white mould on the casing is part of the curing process — peel the casing away before slicing the whole salami.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eOrder Now\u003c\/h3\u003e\n\u003cp\u003eOrder before 11am Tuesday to Friday for next-day delivery across the UK. Shipped in insulated sustainable packaging with ice packs, arriving chilled and ready to serve.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cstyle\u003e\n  .tjb-faq details { border-bottom: 1px solid #e8ddd4; margin-bottom: 0; }\n  .tjb-faq details:first-of-type { border-top: 1px solid #e8ddd4; }\n  .tjb-faq summary { list-style: none; display: flex; justify-content: space-between; align-items: center; padding: 14px 4px; cursor: pointer; font-weight: 600; font-size: 14px; color: #1a1208; }\n  .tjb-faq summary::-webkit-details-marker { display: none; }\n  .tjb-faq summary::after { content: '▶'; font-size: 10px; color: #b45309; transition: transform 0.2s ease; flex-shrink: 0; margin-left: 12px; }\n  .tjb-faq details[open] summary::after { transform: rotate(90deg); }\n  .tjb-faq details p { padding: 0 4px 14px; margin: 0; color: #5a4a3a; font-size: 14px; line-height: 1.7; }\n\u003c\/style\u003e\n\n\u003cdiv class=\"tjb-faq\"\u003e\n  \u003cdetails\u003e\n    \u003csummary\u003eWhat is fennel salami?\u003c\/summary\u003e\n    \u003cp\u003eFennel salami is the Tuscan classic known as finocchiona — pork salami seasoned with fennel seed. Cobble Lane's version uses toasted fennel seed alongside garlic and a little red wine, giving a fresh, aromatic flavour that's noticeably lighter and cleaner than a heavily peppered or paprika-led salami.\u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails\u003e\n    \u003csummary\u003eThere's white mould on the casing — is that normal?\u003c\/summary\u003e\n    \u003cp\u003eCompletely normal, and a good sign. That white bloom is the natural mould culture used during curing, and it's essential to the process. On the whole salami, simply peel the casing away before slicing — you'll find a perfect salami underneath.\u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails\u003e\n    \u003csummary\u003eHow should I store it and how long does it keep?\u003c\/summary\u003e\n    \u003cp\u003eKeep it in the fridge. Unopened, the whole salami will keep for several weeks — the curing process is what preserves it. Once you've cut into it, wrap the exposed face in greaseproof paper rather than clingfilm so it can breathe, and eat within a week or two. Sliced packs should be eaten within a few days of opening.\u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails\u003e\n    \u003csummary\u003eWhat should I serve it with?\u003c\/summary\u003e\n    \u003cp\u003eIt's a natural on a charcuterie board with a soft cheese and something sharp — cornichons, pickled onions or a fruit chutney. The fennel also works brilliantly on pizza, in a focaccia sandwich with mozzarella and rocket, or simply with good bread and a glass of red. Slice it thinly and let it come up to room temperature before serving.\u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails\u003e\n    \u003csummary\u003eDo you offer next-day delivery?\u003c\/summary\u003e\n    \u003cp\u003eYes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50 standard delivery.\u003c\/p\u003e\n  \u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is fennel salami?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fennel salami is the Tuscan classic known as finocchiona — pork salami seasoned with fennel seed. Cobble Lane's version uses toasted fennel seed alongside garlic and a little red wine, giving a fresh, aromatic flavour that's noticeably lighter and cleaner than a heavily peppered or paprika-led salami.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"There's white mould on the casing — is that normal?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Completely normal, and a good sign. That white bloom is the natural mould culture used during curing, and it's essential to the process. On the whole salami, simply peel the casing away before slicing — you'll find a perfect salami underneath.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How should I store it and how long does it keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Keep it in the fridge. Unopened, the whole salami will keep for several weeks — the curing process is what preserves it. Once you've cut into it, wrap the exposed face in greaseproof paper rather than clingfilm so it can breathe, and eat within a week or two. Sliced packs should be eaten within a few days of opening.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What should I serve it with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It's a natural on a charcuterie board with a soft cheese and something sharp — cornichons, pickled onions or a fruit chutney. The fennel also works brilliantly on pizza, in a focaccia sandwich with mozzarella and rocket, or simply with good bread and a glass of red. Slice it thinly and let it come up to room temperature before serving.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do you offer next-day delivery?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50 standard delivery.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Thomas Joseph Butchery","offers":[{"title":"Sliced - 60g","offer_id":57269745779068,"sku":"CHA-CL-FEN-60G","price":5.25,"currency_code":"GBP","in_stock":true},{"title":"Whole Piece - 200g","offer_id":57269745811836,"sku":"CHA-CL-FEN-200G","price":14.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0100\/3244\/7569\/files\/download_30.png?v=1786469736","url":"https:\/\/thomasjosephbutchery.co.uk\/products\/fennel-garlic-salami-cobble-lane-cured","provider":"Thomas Joseph Butchery","version":"1.0","type":"link"}