Why It’s On Our Shelves
Fragrant, savoury and wonderfully moreish, Cobble Lane Cured Fennel & Garlic Salami is a British take on the classic finocchiona salami of Tuscany.
Handmade in the UK using 100% British pork, it's seasoned with aromatic fennel seeds, garlic and a touch of red wine before being carefully hung and matured for at least 5–6 weeks.
That slow maturation develops the flavour while retaining a moist, subtle texture. Fennel provides the distinctive aromatic freshness, garlic adds savoury depth, and red wine rounds everything out without overwhelming the flavour of the pork.
It's become Cobble Lane Cured's most popular product and has collected numerous awards over the years – and it's easy to understand why. This is an exceptionally versatile salami that's equally at home on a charcuterie board, tucked into a good sandwich or simply sliced and enjoyed on its own.
What does Fennel & Garlic Salami taste like?
Expect a fresh, clean and savoury flavour with distinctive aromatic fennel, gentle garlic and subtle red wine notes.
The fennel is particularly important. Rather than adding heat, the seeds bring a fragrant, slightly sweet aniseed character traditionally associated with Tuscan finocchiona.
The result is flavourful without being overpowering, making this a very approachable introduction to traditionally cured salami.
What is finocchiona salami?
Finocchiona is a traditional Italian salami associated with Tuscany, distinguished by the use of fennel.
Cobble Lane's Fennel & Garlic Salami takes inspiration from this Tuscan classic but makes it in Britain using British pork, combining fennel with red wine and garlic to create its own take on the style.
Is Cobble Lane Fennel & Garlic Salami made with British pork?
Yes. Cobble Lane's Fennel & Garlic Salami is handmade using 100% British pork.
British pork and pork back fat make up 96% of the ingredients, with red wine, spices and garlic providing the seasoning.
How long is Cobble Lane salami matured?
The Fennel & Garlic Salami is hung for at least 5–6 weeks.
This slow maturation allows the flavours to develop while creating the moist, subtle texture that distinguishes this salami.
How should you serve Fennel & Garlic Salami?
This is an exceptionally versatile salami. Try it:
- As part of a charcuterie board
- Alongside a selection of cheeses
- In sandwiches and focaccia
- With olives and antipasti
- With crusty bread and good olive oil
- Served simply with a glass of wine
- Sliced and enjoyed straight from the pack
Allowing it to come towards room temperature before serving will help its flavours and aromas show at their best.
What cheese goes with Fennel & Garlic Salami?
The aromatic fennel and savoury pork make this a particularly good partner for cheese.
Try it with mature Cheddar, a nutty Alpine-style cheese, creamy Brie or another soft-ripened cheese. It also works well with firmer, slightly sweeter cheeses where the fennel provides an aromatic contrast.
Add olives, good bread or crackers and perhaps a chutney for an easy cheese and charcuterie board.
About Cobble Lane Cured
Cobble Lane Cured specialises in British charcuterie, using carefully sourced British meat and traditional curing techniques to create salami and cured meats with their own distinctive character.
Their Fennel & Garlic Salami is their most popular product and has received numerous awards over the years.
Ingredients
British Pork & Pork Back Fat (96%), Salt, Red Wine (1.0%), Spices (1.0%), Dextrose, Garlic (0.2%). Preservatives: E250, E252.
Pork content: 143g pork used per 100g finished product.
Pack Sizes
60g – one individual pack, ready to open and enjoy.
Why we like it
There is a reason this has become Cobble Lane's most popular salami.
Fennel, garlic, red wine and properly matured British pork is a combination that delivers plenty of flavour without trying too hard. We particularly like the freshness the fennel brings – and its softer, aromatic character makes this an easy salami to put alongside a really good selection of cheeses.
Pack sizes: 60g
Meat: 100% British pork
Style: Finocchiona-inspired British salami
Maturation: Minimum 5–6 weeks
Made: Handmade and dried in the UK