| Revision as of 14:27, 13 October 2015 editCavarrone (talk | contribs)Autopatrolled, Extended confirmed users, Page movers, File movers, Pending changes reviewers94,965 edits added Category:Italian sausages using HotCat← Previous edit | Revision as of 14:27, 13 October 2015 edit undoCavarrone (talk | contribs)Autopatrolled, Extended confirmed users, Page movers, File movers, Pending changes reviewers94,965 edits added Category:Dried meat using HotCatNext edit → | ||
| Line 20: | Line 20: | ||
| ] | ] | ||
| ] | ] | ||
| ] | |||
Revision as of 14:27, 13 October 2015
Finocchiona is a salami variety, typical of southern Tuscany. It is characterized for 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 expansive at the time while fennel grew wild and abundant in the Tuscan countryside. Also, fennel is rich of menthol, and because of its anesthetic qualities filocchiona was regularly offered by the winemakers of the Chianti area to their costumers before tasting their lower quality wines, as to maske 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 for not less than five months.
There is also a variant, sbriciolona, which is prepared with a coarser dough, and which undergoes a shorter seasoning (not more than a month). The 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. Salumi: The Craft of Italian Dry Curing. W. W. Norton & Company, 2012. pp. 129–130. ISBN 0393084167.