What is Finocchion?

Finocchiona is a pork salami that comes from Tuscany. Salami is a common ingredient in many Tuscan foods, from plates of appetizers to pasta, and in this part of Italy it is a popular delicacy. The unique flavor of Finocchiona has made him treatment in other parts of Italy and the rest of the world. Special shops, especially those stored by Italian meals, can store Finocchiona and can also be ordered by salami directly from Tuscan exporters. The unusual component in Finocchiona is the seeds of fennel, which gives Salami fascinating sweet anise -like flavor. They are also named because Finocchio means "fennel" in Italian. After the ground pork is stuffed into the salami packaging, Finocchiona is cured to become solid and dry and join the culinary tradition of Italian cured meat, which is very famous.

There is a long tradition of financial production in TuscanyOcchiona and the true origin of food is unknown. The legend is that the food was developed with a thief that hid the stolen saums in the wild fennel patch and found that the fennel filled Salami with a unique and subtle taste. Although it is possible, it seems more likely that the adventure chef has added seeds fennel to the mixture simply to see what could happen. According to tradition, many chefs use the seeds of wild fennels that are in faith that they have a stronger taste.

When Finocchiona is given shorter treatment, it is known as Finocchiona Sbriciolona. Sbriciolona is more cumbersome, fresh salami, which reminds some consumers more sausages than salami. It is usually served in dense wedges and many Italians enjoy it on heavy craft breads. The minced pork that goes to this type of Pláztveocchiona tends to be more robust than gently grounding, which makes it easier for a crumbly finished product.

When Finocchiona is given a long treatment, turns into a solid dry salami thatIt has a texture and consistency that most consumers associate with salami. This final product can be cut into antipasto Alla Toscano or included in sauces and other meals. Like other cured meat, salami tends to be salty with a complex, layered taste and pair well with strong cheeses and abundant wines.