Recognised by the PGI mark, Finocchiona Toscana is strictly regulated following a specific specification and using only pork from the local area
How is Finocchiona Toscana produced?
Being a PGI product, the specification guarantees its quality and specific execution.
To produce it, only Italian pigs that have been reared in Tuscany for at least nine months can be used.
Once the meat has been minced and mixed , it is stuffed into a natural casing and tied with string or other natural materials
The size of this artisanal sausage must be no less than 0.5 kg and no more than 25 kg.
Even after maturing for a long time, Finocchiona IGP manages to remain soft, as the fat and meat are perfectly homogenised and have no defined boundaries.
The bright red colour of this typical Tuscan sausage contrasts with the white and pinkish colour of the fatty parts, with the fennel seeds clearly visible.
Finocchiona PGI or Sbriciolona?
A variant of Finocchiona PGI is the so-called Sbriciolona Fiorentina.
Sbriciolona is also a flavoured Tuscan cured meat.
Although they are similar in appearance and the presence of fennel seeds, they have important differences.
First of all, seasoning:
Sbriciolona Fiorentina has a rather short maturation period, ranging from 15 to 45 days, while Finocchiona Toscana ages from 2 to 5 months.
Furthermore, the PGI specification guarantees each stage of production of Finocchiona PGI as well as the ingredients.
In addition, the Sbriciolona mixture is coarser and tends to crumble, which is why it needs to be cut thicker.
Where does Finocchiona Toscana come from?
Finocchiona PGI originated in the Middle Ages, when pork butchers, unable to use pepper because it was too expensive, added to the meat mixture something that was abundant in the Tuscan countryside at the time, fennel seeds.
A popular peasant saying goes like this:
‘Just as skilled hairdressers are capable of making even the ugliest woman look attractive, so the aroma of Finocchiona is capable of disguising the taste of even the most undrinkable wine’.
In modern times, the typicality of Finocchiona Toscana was also consecrated by Treccani when in 1956 it included it as a typical Tuscan cured meat in the Italian Encyclopaedic Dictionary.
There is nothing that brings you closer to Tuscan country traditions than eating this flavoured Tuscan cured sausage accompanied by two slices of bread.
Have you been won over by this fantastic typical Tuscan cured meats?
Buy your Finocchiona Toscana PGI on Toscana Food Lover!