{"product_id":"sbriciolona-toscana-ai-semi-di-finocchio","title":"Tuscan fennel seed salami","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Sbriciolona: the soft fennel-seed salami\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSbriciolona 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.\u003c\/p\u003e\n\u003ch2\u003eWhat is sbriciolona, and how is it different from finocchiona?\u003c\/h2\u003e\n\u003cp\u003eSbriciolona 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.\u003c\/p\u003e\n\u003cp\u003eThat’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.\u003c\/p\u003e\n\u003ch2\u003eTechnical data sheet and sizes\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eTuscan Sbriciolona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSalumificio Poggetto, Prato plain (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eItalian pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavoring\u003c\/td\u003e\n\u003ctd\u003eFennel seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrinding\u003c\/td\u003e\n\u003ctd\u003eCoarse\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eShort, for a soft, crumbly texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cut and serve\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRemove it from its vacuum packaging and the refrigerator 20-30 minutes beforehand: the fennel releases its aroma only at room temperature.\u003c\/li\u003e\n\u003cli\u003eDon't use a slicer. Open the piece with a sturdy knife and break it apart by hand or with a fork.\u003c\/li\u003e\n\u003cli\u003eServe it on a wooden board with Tuscan unsalted bread, which doesn't overpower the fennel.\u003c\/li\u003e\n\u003cli\u003eTry the classic contrast with a fresh pecorino: creamy against crumbly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheeses: Pecorino Toscano PDO.\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano, dry and mineral, the traditional pairing for fennel-flavored cured meats.\u003c\/li\u003e\n\u003cli\u003eRed wine: a young, fresh and fruity Chianti Classico that balances the savory flavor without overpowering the aromas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Tuscan Sbriciolona\u003c\/h2\u003e\n\u003ch3\u003eWhat is sbriciolona?\u003c\/h3\u003e\n\u003cp\u003eIt'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.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between sbriciolona and finocchiona?\u003c\/h3\u003e\n\u003cp\u003eThey 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.\u003c\/p\u003e\n\u003ch3\u003eHow do you cut sbriciolona?\u003c\/h3\u003e\n\u003cp\u003eNo 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.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored after opening?\u003c\/h3\u003e\n\u003cp\u003eWrapped 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"800 g","offer_id":53916216131920,"sku":"SBRI-TOSC-700GR","price":18.9,"currency_code":"EUR","in_stock":true},{"title":"2500 g","offer_id":53916216164688,"sku":"SBRI-TOSC-2500GR","price":65.9,"currency_code":"EUR","in_stock":true},{"title":"5500 g","offer_id":53916216197456,"sku":"SBRI-TOSC-5500GR","price":115.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/sbriciolona-toscana-artigianale-salumeria-toscana.webp?v=1793790959","url":"https:\/\/naturabioitalia.com\/en\/products\/tuscan-sbriciolona-with-fennel-seeds","provider":"Natura Bio Italia","version":"1.0","type":"link"}