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.

Do not miss this fantastic Tuscan Finocchiona IGP! Add it to your cart now and we will deliver it to you within 48 hours!


✅ Refrigerated shipping 24/48 hours

✅ Vacuum packed

✅ 100% high quality Tuscan product

✅ Free returns within 14 days

✅ Guaranteed refund for any defect

✅ Cash on delivery, credit cards, Paypal or bank transfer

✅ Shipping to Europe and USA with UPS

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.

Order Finocchiona IGP and bring one of the best typical Tuscan cold cuts to your table! Salumeria Toscana specializes in the online sale of typical Tuscan cold cuts.

Cured Raw Ham 

The Seasoned Raw Ham is a classic of the Italian tradition with a remarkable taste. This raw ham piece is the most suitable option to meet the needs of consumers who want to buy a small piece, easy to slice at home.

The salting of Raw Ham requires repeated and vigorous massages to make the salt penetrate deeply. After being left to rest in special cold rooms, it is spiced and aged in well-ventilated cells for a period ranging from 9 to 12 months.

The taste is balanced, with a recognizable and typical aroma of Tuscan raw ham. The fat part melts in the mouth and balances the flavor of the meat.

Don't miss this amazing Ham (prosciutto crudo)! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

✅ Refrigerated Shipping 24/48 hours

✅ Vacuum packed 

✅ 100% high quality Tuscan product 

✅ Free Return within 14 days 

✅ Guaranteed refund for any defect 

✅ Payment on delivery, credit cards, Paypal or bank transfer

✅ Shipping to Europe and USA with UPS

Production

The production of cured raw ham begins with the separation of the thighs from the rest of the animal's body and the classic arched trimming, which is then followed by seasoning with salt, pepper, natural flavorings and spices.
At the same time, all raw hams are provided with a non-removable seal indicating the date on which the curing process begins, which must last at least be 12 months. upper extremity, and a weight that oscillates between 7 and 7.5 kg.

Ham is a living element and has individual and intrinsic characteristics. Each ham in terms of shape, weight and fat has a different seasoning.  Bringing a ham to full maturity from 24 to 26 months would mean ruining it, it would mean not grasping the peak of its aging and sending it over-maturing. Its best characteristics would be lost, with altered tastes and aromas.

Think of the wine… There are wines that need time to give the best others less.

Make a raw ham tell us about itself and make it clear what is the best time to savor all its extraordinary taste and aromas.

To ensure the taste and quality remains at highest level, we always pack raw ham in special food polystyrene boxes as well as our personalized cardboard box for further shipping, so as to guarantee the right conservation during delivery.

Recipe with Tuscan Ham 

8 ripe plum tomatoes
8 slices of Tuscan raw ham
4 slices of Tuscan bread
6 anchovy fillets in oil
2 sprigs of thyme
extra virgin olive oil

Put the tomatoes for a few seconds in boiling water, drain and let them cool. Then peel them and cut them into four pieces. Remove the internal seeds and cut them into fillets. Put them in a bowl, season them with a spoonful of good extra virgin olive oil and perfume them with the leaves of a sprig of thyme.
Mince finely the remaining thyme leaves and sprinkle them on the slices of bread. Season each slice with a teaspoon of extra virgin olive oil and
toast them quickly in the oven grill.
Spread the slices of ham on the cutting board, eliminate
any fat and arrange the tomato fillets at the end of each. Roll the Tuscan raw ham around the tomato and put the rolls obtained on warm bread. Complete by placing a fillet and a half of anchovy on top of each crouton and serve.

The shipment of your cured raw ham takes place in 24/48 from the moment of approval. In the payment methods there is also the option of payment on delivery. Salumeria Toscana specializes in the sale of typical Tuscan cold cuts online.

Tuscan Salami 

Tuscan Salami - a classic of the Tuscan pork butcher tradition. It is a sausage made with pure Italian pork with the addition of spices. Salame Toscano (how it is called in Italian) is a delicious explosion of flavors in the mouth.

This type of taste and soft texture can only be obtained by using excellent pork, skilful use of seasonings and proper aging techniques.

It consists of the lean parts of the pig that are chopped or finely ground and combined with the fat obtained from the dorsal part and cut into cubes.

The meat is mixed with spices (salt, peppercorns, red wine, garlic) and is stuffed into natural casings. Salame Toscano is aged from 20 days to 12 months depending on the size of the product.

The formation of mild mold on the outside is a sign of authenticity. Our Tuscan Salami is sweet and balanced, with intense aromas that are released with each cut.

Don't miss this fantastic product! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

✅ Refrigerated Shipping 24/48 hours

✅ Vacuum packed 

✅ 100% high quality Tuscan product 

✅ Free Return within 14 days 

✅ Guaranteed refund for any defect 

✅P ayment on delivery, credit cards, Paypal or bank transfer

Description

Features 

Tuscan salami is artisan product using gluten-free raw materials. The gluten-free salami is produced exclusively with Italian pork and diced back fat, minced with special spices according to a Tuscan tradition and stuffed into natural and glued casings. The single slice of salami has an intense red color with sporadic cubes of fat. It is characterized by a pleasantly aromatic scent and is ideal to be enjoyed with a good glass of red wine. The Tuscan salami comes in a natural casing, tied by hand, with the classic bean shape. The meat is a beautiful deep red with peppercorns dotting the slice. The scent of it is inviting and when tasted reveals a harmony of seasoned, sweet and savory meats where delicate notes of pepper and garlic are recognized for a taste of great character.
 

Important to mention that to preserve product quality, Salami  is placed in special food polystyrene boxes as well as our personalized cardboard box for further shipping, to guarantee the right conservation during delivery.

Recipe with Tuscan Salami:

Soak a tuft of saffron pistils in a cup of hot water for no less than two hours before processing it. Finely chop the shallot and cook it in a little butter.

As soon as it is golden brown, pour half a glass of white wine over it. Then add the rice and let it toast, then starting to water it with the hot meat broth.

Five minutes from the end of cooking, add the saffron and the cubes of Tuscan Salami, taking care to turn the risotto gently.

When the risotto is ready, turn off the heat and stir in the waves with grated aged pecorino, a knob of butter and a little white pepper.

History 

The history of Tuscan salami is truly ancient; we find the first writings on it in the Natural History of Pliny the Elder who praises the cured meats produced in this splendid region. This type of salami comes in a natural casing, tied by hand, with the classic bean shape. The fine-grained slice is decorated with diced fat cubes, the meat is a beautiful deep red with peppercorns dotting the slice. The aroma is inviting and when tasted a harmony of seasoned, sweet and savory meats is released where delicate notes of pepper and garlic are recognized for a taste of great character.The Tuscan salami is particularly popular in central Italy: it is characterized by savory taste, rich in aroma, and for the fat that composes it, which is rather coarsely chopped. Among the spices, it is characterized by the extensive use of black pepper in grains. When it is prepared in a small form it takes the name of cacciatorino. It needs less seasoning, thanks to its thin and elongated shape. Any formation of slight molds on the outside is an indication of genuineness: just brush them to remove them and then it can be safely consumed. In artisan products, after a few months the color tends to brown because the substances responsible for curing, such as nitrites, are missing, but the flavor is however pleasant. The use of Tuscan salami in the kitchen is rather atypical, due to its savory taste, it can be tried together with legumes, where it manages to partially dilute its aromatic charge. In addition to being eaten on its own, together with bread or focaccia, Tuscan salami is also combined in some fruit preparations, as in the case of the appetizer consisting of salami and figs, or with thin slices of orange.

Now that you know everything about our Tuscan Salami, you just have to taste one!

The shipment of the Tuscan salami takes place in 24/48 from the moment of order approval, the salami is vacuum-sealed to ensure that it is not damaged during transport.

In the payment methods there is also the possibility of payment on delivery.  Salumeria Toscana specializes in the sale of typical Tuscan cold cuts online.

PDO Aged Pecorino Toscano

Pecorino Toscano PDO - a sheep's milk cheese aged for more than 120 days, produced in Val D'Orcia under the strict supervision of the Consortium of Pecorino Toscano. It is one of the most famous Tuscan excellences in the world.

Aged Pecorino Toscano PDO is produced exclusively with sheep's milk from Tuscan pastures, according to an ancient tradition. Professionalism, respect for raw materials and the Tuscan dairy tradition, give life to a pecorino of inimitable quality.

It is characterized by a sweet and balanced flavor, not too savory or spicy, due to the use of veal rennet and the salting which lasts for a shorter period than other cheeses of the same type.

Aged cheeses has a golden crust, a firm texture and a nutty flavor. It goes particularly well with pears, figs, honey and jams.

Do not miss this fantastic Pecorino Toscano DOP! Add it to your cart now and we will deliver it to you within 48 hours!

✅ Refrigerated shipping 24/48 hours

✅ Vacuum packed

✅ 100% high quality Tuscan product

✅ Free returns within 14 days

✅ Guaranteed refund for any defect

✅ Cash on delivery, credit cards, Paypal or bank transfer

History of Pecorino Toscano Cheese

Already in Etruscan and Roman times, sheep farming was a very widespread activity, which gave rise to centuries of dairy production, with traditions and products that have come down to the present day. Pliny the Elder already spoke of Tuscan cheese in his work "Naturalis Historia", citing a cheese produced in the city of Luni, today's Lunigiana, known by the name of "Lunense", praised for its particular goodness. In the fifteenth century we have news of Pecorino Toscano mentioned with the name of "cacio marzolino", in reference to the period of production that went from March to the end of the spring period, this cheese was also much appreciated by famous people, such as example Lorenzo Il Magnifico. Also in the 15th century, the "Marzolino d’Etruria" was celebrated as one of the best cheeses in the area.

Characteristics 

Pecorino Stagionato Toscano is produced with sheep's milk coming from pastures in the Tuscany region or from other neighboring territories included in its own specification. Rich in tradition, it is famous all over the world for its fresh and gentle flavor. When young, under the white-brown rind, this enchanting cheese has a sweet taste and a milky aroma, a quality that it loses during maturation in favor of a more intense and structured taste that gives it a surprising aromatic complexity.

Undoubtedly the aging makes this incredible cheese, which apparently seems simple, a greatness in the quality of its raw materials, and all the passion in the art of its production.

Good in itself as a table cheese, it finds endless possibilities to taste it, in appetizers, enhancing it with honey, jam and caramelized fruit, or in delicious salads with the addition of an extra virgin olive oil or finally grated in a first course.

According to the disciplinary, the PDO aged Pecorino Toscano cheese can be produced and aged in the area of origin, with milk produced from flocks raised in the PDO territory, milk from native Massese sheep or from the imported Comisana and Sarda breeds. The variety of herbs present in the Tuscan pastures give special qualities to the milk, thus helping to create a balanced and harmonious cheese. The shape of Pecorino Toscano PDO is cylindrical with convex sides, the wheels must have a diameter between 15 and 22 cm, a height of 7 to 11 cm and a weight between 0.75 and 3.50 kg. Each wheel must bear the trademark of the protection consortium, in ink on the soft cheese, hot on the semi-hard cheese.

We ship our cheeses in a special food polystyrene box and in our personalized paper box in order to guarantee the right conservation during delivery.

Aged Cheese Production Techniques

Our aged Pecorino Toscano PDO (DOP) is produced following tradition but with the help of modern technologies, the milk is coagulated at a temperature of 33-38 ° C with calf rennet, possibly the addition of native lactic ferments from the ceppoteca is allowed by the Consortium for the Protection of Pecorino Toscano DOP. After breaking, the curd is placed inside the forms to allow the whey penetrate, the forms are then left to rest in specific "hot chambers" where through heat and humidity they continue to lose wheight, then salting is carried out which can be done dry or in brine. At this point the maturation process begins, at least 20 days for the Tuscan Pecorino Cheese with a soft texture and 4 months for the Pecorino Toscano with a semi-hard texture.

The whole wheel of Pecorino Toscano DOP is about 2.6 kg. For consumers conveniency, we have chosen to cut it into 1.3 kg pieces that is half a wheel but if you want to buy a whole wheel just select 2 pieces of quantity. You can also specify to receive two vacuum-packed pieces instead of a whole wheel.

If you want a softer Pecorino Toscano DOP, buy fresh Pecorino Toscano DOP.

Pecorino Cheese Aged in Cave

Pecorino Stagionato di Grotta (Aged in Cave) is a cheese aged in limestone caves. The aging of Pecorino in the cave is an ancient technique developed mainly in central Italy.

In the days when there were no refrigerators, to maintain a good temperature during their maturation, the cheeses were placed in natural caves. Later it was discovered that the particular microclimatic conditions of the cave were able to give the cheese its typical and unique characteristics.

Pecorino di Grotta Stagionato is produced in Tuscany, according to an ancient tradition where artisans of the past created typical cheeses, famous all over the world.

This type of cheese has a thin crust that encloses a soft and sweet interior, with notes of dried fruit. A pecorino that is characterized by a strong and savory taste.


Don't miss this fantastic Aged Pecorino in Cave! Add it to your cart now and we will deliver it to you within 48 hours!


✅ Refrigerated shipping 24/48 hours

✅ Vacuum packed

✅ 100% high quality Tuscan product

✅ Free returns within 14 days

✅ Guaranteed refund for any defect

✅ Cash on delivery, credit cards, Paypal or bank transfer

Description 

The aroma is nutty and becomes richer with aging, leaving room for hints of toasted hazelnut. Unmissable in the perfect cutting board, it is fabulous accompanied with breadcrusty to savor its structure. It is also superb with acacia honey or fig jam. Accompany it with a glass of Tuscan red wine such as a Chianti or a Rosso di Montalcino.

Pecorino Stagionato di Grotta (Aged in Cave) is a cheese aged in limestone caves. The aging of Pecorino in the cave is an ancient technique developed mainly in central Italy.

In the days when there were no refrigerators, to maintain a good temperature during their maturation, the cheeses were placed in natural caves. Later it was discovered that the particular microclimatic conditions of the cave were able to give the cheese its typical and unique characteristics.

In fact, in addition to the low temperature, the cheeses were away from sources of light and heat and aged in a very humid environment. This has caused some to form noble molds which, in addition to protecting the cheeses from external pathogens, also affected the pecorino, making its flavor intense and remarkable. The environmental conditions of the cave also allowed the pecorino to take on the particular consistency which made it inimitable.

This curing technique spread like wildfire, especially in Tuscany, only to be left aside in the last century in favor of less laborious and more profitable curing methods. However, the tradition has not been lost and so the pecorino aged in caves has been re-evaluated, becoming an excellence of Italian gastronomy

 
Delivery

The product is placed in special food-grade polystyrene boxes and then in our personalized paper box for shipping, so as to guarantee its proper conservation during delivery. This Pecorino Cheese is sold in 1/2 wheel of 1.2 kg, if you order 2 pieces we will send you a whole wheel vacuum packed at the time of the order for delivery. You can specify your needs at checkout.

Pecorino Cheese aged with straw and hay

Pecorino Stagionato con Paglia e Fieno is a classic Tuscan cheese. It is aged for a few months. The cheese wheels are wrapped in the spring hay of the hill pastures which enriches them with the typical scents of nature, and by the straw which improves their aging.

It is produced in Tuscany, according to a millenary tradition where artisans of other times produce typical cheeses, known all over the world.

Professionalism, respect for raw materials and the Tuscan dairy tradition, give life to a pecorino of absolute quality.

The Aged Pecorino goes very well with honey and jams, served with a good Tuscan red wine that will enhance its countless nuances.

Do not miss this fantastic Pecorino Aged with Straw and Hay! Add it to your cart now and we will deliver it to you within 48 hours!

✅ Refrigerated Shipping 24/48 hours

✅ Vacuum packed 

✅ 100% high quality Tuscan product 

✅ Free Return within 14 days 

✅ Guaranteed refund for any defect 

✅ Payment on delivery, credit cards, Paypal or bank transfer

Description 

From the characteristic rounded cylinder shape, the Pecorino aged in hay and straw is handcrafted in Tuscany, its production dates back to many decades ago, where straw and hay were part of daily life and were used to preserve cheeses.