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Curing cellar scents with an aromatic aura of Italy’s Apulia region. On the palate, black pepper grains make room for fresh, balanced notes of fennel.
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Canosa is an archaeological pearl located at the foot of the Murge plateau overlooking the Tavoliere delle Puglie. The matured sausage with fennel seeds owes its name to this wonderful place, which boasts an enchanting historic centre. The recipe for this deli meat is characterised by fennel seeds and a light addition of spices.
It features an elongated horseshoe shape, with a diameter of 3.5 cm, a light red colour shading to white. The cut slice shows the medium grind, the chosen meat boasting a beautiful deep red and the pearl white, compact fat. Aromas of cellar and matured meats, sweetened by the fresh scent of fennel, define its uniqueness.
As for all small-sized salami, even the matured mausage with fennel seeds must be cut with a knife to obtain a few-millimeter thick slices, paying attention to remove the casing previously. It can be presented it either in a round slice or, tilting the knife, in an elongated oval slice. Beware: it dries quickly, wrap well in wax paper.
It is a salami to keep handy for a snack, for an impromptu dinner and also to deceive the preparation time of the other dishes. Very tasty to be arranged whole on olive planks, accompanied by homemade bread ready to be sliced at the moment. It could be defined the salami of the "Welcome", naturally suited to bring joy and cheerfulness.
Interesting the combination with Apulian grapes, to try the Primitivo di Manduria CDO with a typically light and spicy aroma, with hints of black pepper and licorice, but also blackberries and mulberry, which caress the palate.