Finocchiona Toscana PGI
The Protected Geographical Indication is the European quality mark that protects and guarantees breeders, producers and consumers. After careful checks, the European Union recognized Finocchiona Toscana 'PGI (Protected Geographical Indication) in 2015, certifying its profound link with the territory in which it is produced; respect for only Tuscan processing according to the traditional recipe; the guarantee that each PGI branded product responds to precise quality and organoleptic characteristics. Each individual process is therefore carried out according to the strict rules imposed by the production regulations approved by the European Union. Supervising compliance with these rules and ensuring that a certified quality product is put on the table are: the independent control body and third party to the Consortium, appointed by the Ministry of Agricultural, Food and Forestry Policies and the Consortium for the protection of Finocchiona Toscana PGI.
Did you know that the control body carries out periodic inspections and checks in companies authorized to produce Finocchiona Toscana PGI? The controls ensure supervision of the production process and the finished product, so that the quality of the PGI brand is respected.
The origins of the Finocchiona Toscana IGP
The authorship of this salami is claimed by both Campi Bisenzio and Greve in Chianti. Its origins date back to the Middle Ages, when, to compensate for the use of the rarest and most expensive pepper , it was thought well to add fennel seeds to the dough, which are more readily available, convenient and also suitable to hide the possible deterioration of the meat, given their strong aroma.
How to prepare it. The ingredients of the finocchiona Toscana igp
Thus was born finocchiona, prepared, according to the Tuscan tradition, with selected parts of ham , bacon , bacon and pork shoulders which are ground, mixed with red wine and treated with salt, pepper, fennel and garlic.
At the end of the process (which still takes place manually today), the dough is stuffed into blind beef casing and left to mature for about 5 months .
The finocchiona Toscana igp between the past…
The people of Chianti are used to saying: just as skilled hairdressers are capable of making even the ugliest woman look attractive, so the aroma of the finocchiona is capable of camouflaging the flavor of even the most undrinkable wine .
The saying alludes to a curious popular custom : at the end of the nineteenth century the Florentine nobles who had no 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 was to be sold. The spices and the strong aroma of the Tuscan finocchiona actually served to alter the palate and confuse the sense of smell of the noble buyers who would certainly have bought the wine considering it excellent and free of defects.
Today, the IGP finocchiona Toscana is used to prepare appetizers or simple snacks. If you have never tasted it, I recommend you enjoy it with fresh Tuscan pecorino cheese and a good piece of crushed .
In the kitchen you can combine the IGP finocchiona Toscana then with various cooked vegetables (such as spinach, turnips and broad beans) or otherwise heat it slightly and consume it on slices of grilled polenta . Try it, and you won't regret it.