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| == Origins == | == Origins == | ||
| 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 |
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|publisher=W. W. Norton & Company, 2012|pages= 129-130|isbn=0393084167}}</ref> Also, fennel is rich of ], and because of its anesthetic qualities filocchiona 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 "finocchio", the Italian name for fennel.<ref name=Craft/> | ||
| == Preparation == | == Preparation == | ||
| 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 |
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/> | ||
| Also, 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.<ref name=wer |
Also, 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.<ref name=wer/> | ||
| ==See also== | ==See also== | ||
Revision as of 09:46, 8 April 2016
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 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. Salumi: The Craft of Italian Dry Curing. W. W. Norton & Company, 2012. pp. 129–130. ISBN 0393084167.