Finocchiona salami

Finocchiona is one of the best pork products in Tuscany. If you’re coming to Tuscany you must try a piece of schiacciata bread or a sandwich filled with finocchiona. It’s the most famous and delicious Tuscan salami with its unique and distinctive fennel flavour.
Finocchiona’s ingredients are chopped pork meat (generally cheek, shoulder, or belly), fennel seeds, red wine, salt, and pepper. It is fermented and then dried for not less than five months. Its origins date back to the Middle Ages, when wild fennel seeds were used as a cheap alternative to expensive pepper. Finocchiona is a firm favourite in Tuscany and has been since the fifteenth century, from the general population right up to the noble classes.
Last year Finocchiona obtained the Protected Geographical Indication (PGI) and its Consortium of Promotion and Safeguard was established. It gathers 45 companies and counts 65 additional membership applications. The Consortium specification states that Finocchiona PGI must be produced only in Tuscany, with Italian meat and using fennel flowers and seeds, garlic, pepper and salt. The specific production area is the central Tuscany, between the provinces of Florence and Siena.
Finocchiona PGI is aged for five months up to a year to develop its typical flavour.
There’s also a similar salami version, only less seasoned, the ‘sbriciolona‘, with a coarser and tender mix, thus tending to crumble during slicing, hence its typical name.
Finocchiona PGI is really great for the preparation of appetizers and as a starter, but it is also great for a snack, enjoying it between two slices of Tuscan unsalted bread and with a glass of Chianti wine.

finocchiona- Tuscany