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| {{lang|it|'''Finocchiona'''}} ({{IPA-it|finokˈkjoːna}}) is a ] variety, typical of ], Florence area. It is characterized by the use of ]. | {{lang|it|'''Finocchiona'''}} ({{IPA-it|finokˈkjoːna|lang}}) is a ] variety, typical of ], Florence area. It is characterized by the use of ]. | ||
| == |
==Origins== | ||
| {{lang|it|Finocchiona}} originated in the ], and possibly even before, in the ].<ref name=wer>Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15–16.</ref> 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.<ref name=wer/><ref name=Craft>{{cite book|last1=Michael Ruhlman, Brian Polcyn|title=Salumi: The Craft of Italian Dry Curing|date=27 August 2012 |publisher=W. W. Norton & Company, 2012|pages= 129–130|isbn=978-0393084160}}</ref> Also, fennel is rich in ], and because of its anesthetic qualities, {{lang|it|finocchiona}} was regularly offered by the winemakers of the ] area to their customers before tasting their lower quality wines to mask their taste.<ref name=wer/> Its name derives from {{lang|it|finocchio}}, the Italian name for ].<ref name=Craft/> | {{lang|it|Finocchiona}} originated in the ], and possibly even before, in the ].<ref name=wer>Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15–16.</ref> 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.<ref name=wer/><ref name=Craft>{{cite book|last1=Michael Ruhlman, Brian Polcyn|title=Salumi: The Craft of Italian Dry Curing|date=27 August 2012 |publisher=W. W. Norton & Company, 2012|pages= 129–130|isbn=978-0393084160}}</ref> Also, fennel is rich in ], and because of its anesthetic qualities, {{lang|it|finocchiona}} was regularly offered by the winemakers of the ] area to their customers before tasting their lower quality wines to mask their taste.<ref name=wer/> Its name derives from {{lang|it|finocchio}}, the Italian name for ].<ref name=Craft/> | ||
| == |
==Preparation== | ||
| {{lang|it|Finocchiona}}'s ingredients are chopped pork meat (generally cheek, shoulder, or belly), fennel seeds, red wine, salt, and pepper. It is ] and then dried for not less than five months.<ref name=wer/> | {{lang|it|Finocchiona}}'s ingredients are chopped pork meat (generally cheek, shoulder, or belly), fennel seeds, red wine, salt, and pepper. It is ] and then dried for not less than five months.<ref name=wer/> | ||
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| ==See also== | ==See also== | ||
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Revision as of 21:22, 2 February 2024
Italian pork and fennel salami
Finocchiona (Italian: [finokˈkjoːna]) is a salami variety, typical of Tuscany, Florence area. It is characterized by the use of fennel.
Origins
Finocchiona originated in the Renaissance, and possibly even before, in the Late Middle Ages. 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. Also, fennel is rich in menthol, and because of its anesthetic qualities, finocchiona was regularly offered by the winemakers of the Chianti area to their customers before tasting their lower quality wines to mask their taste. Its name derives from finocchio, the Italian name for fennel.
Preparation
Finocchiona's ingredients are chopped pork meat (generally cheek, shoulder, or belly), fennel seeds, red wine, salt, and pepper. It is fermented and then dried for not less than five months.
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 typical finocchiona and is consumed using a fork and a knife because it tends to crumble.
See also
References
- ^ Ruggero Larco. "La finocchiona". Accademia Italiana della Cucina (264). October 2014. pp.15–16.
- ^ Michael Ruhlman, Brian Polcyn (27 August 2012). Salumi: The Craft of Italian Dry Curing. W. W. Norton & Company, 2012. pp. 129–130. ISBN 978-0393084160.