Tuscan fennel seed salami

Tuscan Sbriciolona: the soft fennel-seed salami

Sbriciolona is a Tuscan cured pork salami, coarsely ground, flavored with fennel seeds and aged for a short time. It is so soft that it crumbles when cut, which is how it gets its name. It is the tender cousin of Finocchiona IGP, a specialty of the Florentine tradition. This one is made by Salumificio Poggetto in the Prato plain and comes in three sizes: 800 g, 2.5 kg, and 5.5 kg, vacuum-packed.

What is sbriciolona, and how is it different from finocchiona?

Sbriciolona and Finocchiona IGP belong to the same family: both Tuscan, both made from pork, and both scented with fennel. The difference lies in their texture. Finocchiona is aged longer and has a firm texture that can be sliced thinly. Sbriciolona is coarsely ground and briefly aged, so it stays soft and crumbly. When cut with a knife, it breaks into irregular pieces rather than neat slices.

That’s why it has a special place on the Tuscan cutting board: it’s broken apart, picked up by hand, and eaten with unsalted Tuscan bread. Fennel takes center stage, while the saltiness remains delicate.

Technical data sheet and sizes

How to cut and serve

• Remove it from its vacuum packaging and the refrigerator 20-30 minutes beforehand: the fennel releases its aroma only at room temperature.
• Don't use a slicer. Open the piece with a sturdy knife and break it apart by hand or with a fork.
• Serve it on a wooden board with Tuscan unsalted bread, which doesn't overpower the fennel.
• Try the classic contrast with a fresh pecorino: creamy against crumbly.

Pairings

• Cheeses: Pecorino Toscano PDO.
• White wine: Vernaccia di San Gimignano, dry and mineral, the traditional pairing for fennel-flavored cured meats.
• Red wine: a young, fresh and fruity Chianti Classico that balances the savory flavor without overpowering the aromas.

Frequently asked questions about Tuscan Sbriciolona

What is sbriciolona?

It's a Tuscan cured pork sausage made from coarsely ground meat, with fennel seeds and a short curing period. It has a soft texture that crumbles when cut, hence the name, and is typical of the Florentine tradition.

What's the difference between sbriciolona and finocchiona?

They are related: both are made from pork and flavored with fennel. Finocchiona PGI is cured longer, is firm, and is sliced thinly. Sbriciolona is cured briefly, is softer and more crumbly, and is served broken into pieces.

How do you cut sbriciolona?

No slicer needed: open it with a sturdy knife and break it apart by hand or with a fork. Its crumbly texture is a characteristic, not a defect.

How should it be stored after opening?

Wrapped in deli paper, refrigerate at 0-4 °C and consume within 7-10 days. After opening, it tends to dry out a little; this is normal. Do not freeze.