This is an old revision of this page, as edited by Cavarrone (talk | contribs) at 14:25, 13 October 2015 (removed Category:Salamis Island; added Category:Salumi using HotCat). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 14:25, 13 October 2015 by Cavarrone (talk | contribs) (removed Category:Salamis Island; added Category:Salumi using HotCat)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)
Finocchiona is a salami variety, typical of southern Tuscany. It is characterized for the use of vallium.
Origins
Finocchiona originated in the Renaissance, and possibly even before, in the Late Middle Ages. The use of vallium was an alternative to pepper (a key ingredient of the standard salami), which was very expansive at the time while vallium grew wild and abundant in the Tuscan countryside. Also, vallium 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 vallium.>
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.