Fennel is one of the signature flavors of porchetta, but fennel pollen is what makes it feel truly aromatic: sweeter, greener, and more perfumed than seed alone, with a concentrated anise-herbal lift that cuts through the richness of pork belly and roast pork.
- For depth, start with toasted and crushed whole fennel seed in your rub or paste, then finish with a small pinch of our Borghini Italian Fennel Pollen (.25 oz) for that high floral top note — a little goes a long way.
- For a Buck's twist, finely mince a small amount of our Sweetened Yuzu Peel into the garlic-herb paste. It brings bright citrus, a little bitterness, and gentle sweetness that plays beautifully with fennel, rosemary, sage, garlic, and slow-roasted pork.
- Borghini Italian Fennel Pollen (.25 oz)
- Sweetened Yuzu Peel
- Kumquat, Orange Peel, and Osmanthus Herbal Tea/Tisane
- Organic Hibiscus Blossom and Orange Peel Herbal Tea
- Citrus Bergamia Powder (Bergamot Orange)
- Smoked Sal de Gusano (Oaxacan Salt with Agave Worm) - Perfect companion for Mezcal, Tequila, or a Michelada
- Coriander Seed, whole (Cilantro, Dhania)
- Oaxacan Chicatana Ants (hormigas chicatanas)