Product obtained through the perfect balance between craftsmanship, local raw materials and production technology, without ever losing sight of traditions.
- History : The origin of the finocchiona dates back to the Middle Ages, when the butchers, to make up for the use of the rarer and more expensive pepper, thought of adding to the dough what they found in the Tuscan fields and hills, the seeds and flowers of wild fennel. Thus was born the finocchiona which, over the centuries has become the queen of noble tables and Tuscan taverns. The finocchiona has obtained the coveted recognition of the PGI (protected geographical indication) and must be produced in compliance with the production specification.
- How it is produced : Product obtained from the processing of chilled Italian pork, minced and mixed with the addition of salt, fennel. The meat mixture is stuffed into casings and subjected to curing processes according to times and methods that ensure the acquisition of the typical flavor and consistency characteristics in compliance with what is indicated in the Production Regulations.
SIZE : About 400 grams - product subject to natural weight loss.
SPECIFIC NOTES: Finocchiona IGP - Inedible casing.
ORGANOLEPTIC CHARACTERISTICS:Finocchiona PGI typical stick shape.
INGREDIANTS: Pork, salt, dextrose, fennel in flower, fennel seeds, peppercorns, ground pepper, garlic. Antioxidants: E301 Preservatives: E250, E252.
METHOD OF STORAGE:Cool and dry place.
AVERAGE DEADLINE: 2/3 months.
RECOMMENDED COMBINATIONS: Numerous recipes can be prepared with finocchiona. We recommend preferring cold recipes such as filling sandwiches or adding the salami raw to the other ingredients, only at the end of cooking. This foresight will be able to preserve all the flavor because the fatty parts will remain almost intact and will preserve all the taste.
PRODUCER: Salumeria di Monte San Savino Srl - Monte San Savino (AR)