Finocchiona (Italian:[finokˈkjoːna]) is asalami variety, typical ofTuscany,Florence area. It is characterized by the use offennel.
Finocchiona originated in theRenaissance, and possibly even before, in theLate Middle Ages.[1] The use of fennel was an alternative to pepper (a key ingredient of the standard salami), which was very expensive at the time, while fennel grew wild and abundant in the Tuscan countryside.[1][2] Also, fennel is rich inmenthol, and because of itsanesthetic qualities,finocchiona was regularly offered by the winemakers of theChianti area to their customers before tasting their lower quality wines to mask their taste.[1] Its name derives fromfinocchio, the Italian name forfennel.[2]
Finocchiona's ingredients are chopped pork meat (generally cheek, shoulder, or belly), fennel seeds, red wine, salt, and pepper. It isfermented and then dried for not less than five months.[1]
A variant,sbriciolona, is prepared with a coarser grind, and undergoes a shorter drying (not more than a month). This product has to be cut into larger slices than the typicalfinocchiona and is consumed using a fork and a knife because it tends to crumble.[1]
Media related toFinocchiona at Wikimedia Commons
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