offered by: Salumeria Toscana
Tuscan Finocchiona IGP, 500 g
Tuscan Finocchiona IGP, 500 g
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Tuscan Finocchiona IGP: fennel-seed salami, 500 g piece
What is Finocchiona, and how is it different from other salamis?
Fennel is its defining feature: the seeds, whole or crushed, are visible in the slices and give it a distinctive aroma. According to the story, in rural Tuscan butcher shops, fennel, which grows wild along field edges, took the place of pepper, which was much more expensive.
Compared with classic Tuscan salami, Finocchiona has a fresher, more aromatic taste and is less spicy. Compared with Sbriciolona, its soft version, it is aged longer and has a firm texture that can be sliced thinly. The IGP certification guarantees the production area, permitted ingredients, and method, which are checked by an independent body.
Technical specifications
| Feature | Details |
|---|---|
| Product | Finocchiona IGP |
| Certification | IGP (Protected Geographical Indication) |
| Producer | Bontà Toscane, Valtiberina (Tuscany) |
| Raw material | Lean and fatty pork |
| Flavors | Fennel seeds, pepper, garlic |
| Grinding | Medium grind |
| Format | 500 g vacuum-packed piece |
| Storage | In the refrigerator at 0-4 °C |
| Gluten-free | Yes |
How to serve Finocchiona
- Take it out of the vacuum packaging 20-30 minutes beforehand: at room temperature, the fennel seeds release their full aroma.
- Slice it thinly, by hand with a sharp knife or using a slicer, removing the casing from each slice.
- Serve it with unsalted Tuscan bread, which leaves room for the fennel flavor.
- In autumn, try it with fresh figs or Tuscan pecorino: it's one of the most classic pairings on the Tuscan table.
Pairings
- Cheeses: Pecorino Toscano DOP.
- Red wine: a Chianti Classico, fresh and with good acidity.
- White wine: Vernaccia di San Gimignano, for a Tuscan aperitif.
Frequently asked questions about Finocchiona IGP
What is Finocchiona?
It is a Tuscan salami flavored with fennel seeds, made from medium-ground lean and fatty pork, with salt, pepper, and garlic. Since 2015, it has been protected as an IGP and is produced only in Tuscany.
What is the difference between Finocchiona and Sbriciolona?
They are related. Finocchiona is aged longer, is firm, and is sliced thinly. Sbriciolona is aged briefly, is soft and crumbly, and is served broken into pieces.
What are the ingredients in Finocchiona IGP?
Lean and fatty pork, salt, pepper, garlic, and fennel seeds. The specifications also allow red wine as an optional ingredient.
How should it be stored after opening?
Cover the cut with food wrap and keep it in the refrigerator at 0-4 °C. Eat it within 10-15 days and take it out half an hour before slicing.
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