Finocchiona Toscana IGP 1 kg | Sausage with fennel
Finocchiona Toscana IGP (Salumi with fennel)
Finocchiona Toscana IGP - one of the most famous and celebrated cured meats in Tuscany. Recognized by the IGP mark, the production of Tuscan Finocchiona is strictly regulated, using only high quality pork from Italy.
The traditional production methods of Finocchiona Toscana PGI (fennel salumi) are deeply intertwined with Tuscany itself and have also been appreciated by members of the Medici family and by Leonardo Da Vinci.
Its origins date back to the Middle Ages, when farmers replaced the expensive and rare black pepper with fennel seeds, perfect for flavoring meat.
The ingredients of this Tuscan salami are salt, black pepper, garlic and fennel seeds. It is during the aging that all the unique flavors of Tuscan Finocchiona IGP develop, creating intense notes of salt, fennel and spices.
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✅ Refrigerated shipping 24/48 hours
✅ Vacuum packed
✅ 100% high quality Tuscan product
✅ Free returns within 14 days
✅ Guaranteed refund for any defect
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History of the Finocchiona (Fennel Salami)
The authorship of this typical Tuscan salami is claimed by both Campi Bisenzio and Greve in Chianti. Its origins go back to the Middle Ages, when, to compensate for the use of rarer and more expensive pepper, it was decided to add to the mixture of fennel seeds, more readily available, convenient and also suitable for hiding any deterioration of the meat, given their strong aroma. Chianti people usually say: as skilled hairdressers are able to make even the ugliest woman look attractive, so the aroma of finocchiona is capable of disguising the taste of even the most undrinkable wine.
The saying alludes to one curious popular custom: at the end of the 19th century the Florentine nobles who did not have cultivated land went to the countryside around Florence to buy the wine of the peasants.
These, usually very hospitable, welcomed possible customers with a good breakfast of bread, finocchiona and a glass of red wine that had to be sold. The spices and the strong aroma of finocchiona actually served to alter the palate and confuse the sense of smell of the noble buyers who would certainly have bought the wine, evaluating it as excellent and free from defects.
Characteristics of the Tuscan Finocchiona
Finocchiona (salami with fennel seeds) is characterized by the aroma of fennel, present in seeds and / or flowers in the dough, and by the soft consistency of the slice that sometimes tends to crumble. The slice appears with colors ranging from flesh red in the lean parts to white / pinkish white in the fatty parts, well mixed parts and with indefinite borders with possible evidence of fennel seeds and / or flowers. The smell of Tuscan Finocchiona IGP is pleasant and characteristic due to the marked aroma of fennel and light taste of garlic.
Finocchiona can be used in tartare, stuffed pasta, salads, panzanella.
Finocchiona Toscana IGP is a must on traditional Tuscan cooking boards, it can be used in many ways, especially in everyday preparations. Starting from this assumption, ten Tuscan chefs ventured into a unique contest organized by the Consortium for the Protection of Finocchiona IGP in collaboration with the Regional Union of Tuscan Chefs. “The variety of combinations and dishes that can be created with this salami is remarkable” - confirms Alessandro Iacomoni, the President of the Consortium for the protection of Finocchiona Toscana IGP ”.
Here are some details you need to know about this product. The size of a whole finocchiona is around 3 kg, so when ordered, we cut a 1 kg piece and put it in vacuum package, then the product is placed in special food polystyrene box and our personalized paper box with dry ice to maintain the right storage temperature duiring delivery.
We remind you to remove salami from the vacuum 1 hour before tasting it and keep it out of the fridge to taste for at least 30 minutes.
If you have special needs, there is a Notes section on the order page, where you can write your comments so we could ensure the best service.
Recipe with Tuscan Finocchiona IGP
Crispy tagliatella cannolo with Finocchiona IGP - chef Franco Mazzei
Ingredients for 4 people:
200 g fresh tagliatelle
200 g mascarpone
8 thin slices of Finocchiona IGP
4 slices of Tuscan Finocchiona IGP cut about 1 cm thick
Cooking cream to taste
Salt, white pepper, extra virgin olive oil to taste
Preparation:
Take the pasta, divide it into 4 equal portions, spread them out and grab the central part with pliers and hold them firmly by dipping them into boiling water for a minute. Remove pasta and roll it around a cannoli cylinder pressing with your hand to make it adhere well together. Take the cylinder and dip it in boiling seed oil by turning it on itself to fry evenly. Take an immersion blender and put the finocchiona finely chopped with a little cream. Blend and add salt, oil, pepper and mascarpone to obtain a creamy and thick mixture. Stuff the cannoli with finocchiona cubes and a little spring of sauce on the plate, fennel seeds and fresh fennel.
Finocchiona and Sbriciolona
A more modern variant of Finocchiona is the so-called Sbriciolona. In reality it is the same salami, prepared in the same way and with the same flavors of fennel and red wine. The difference is in the aging. The sbriciolona has a short seasoning/curing, therefore it remains very dough and is difficult to cut. Slices that are too thin are torn and ends in shreds in the bread. This is why it takes another name - Sbriciolona (falling apart) - which nevertheless remains an affectionate, popular name. Officially, Finocchiona remains Finocchiona even in a less seasoned version. And the goodness, apart from shreds, is identical.
Buying the Tuscan Finocchiona online is simple, just click on Add to Cart, and enter the shipping details.
The shipment of your order takes 24/48 hrs from the moment of order confirmation.In the payment methods there is also the possibility of payment on delivery.
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