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| == Preparation == | == Preparation == | ||
| Finocchiona's ingredients are chopped pork meat (generally cheek, shoulder or belly), fennel seeds, red wine, salt and pepper. It is ] for not less than five months.<ref name=wer>Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15-16.</ref> | 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>Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15-16.</ref> Also, a variant, ''' sbriciolona''', is prepared with a coarser grind, and which undergoes a shorter drying (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.<ref name=wer>Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15-16.</ref> | ||
| 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.<ref name=wer>Ruggero Larco. "La finocchiona". ''Accademia Italiana della Cucina'' (264). October 2014. pp.15-16.</ref> | |||
| ==See also== | ==See also== | ||
Revision as of 18:13, 20 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 expensive 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 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. Also, a variant, sbriciolona, is prepared with a coarser grind, and which undergoes a shorter drying (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.