The Finocchiona: history and curiosity of a Tuscan salami

Where does the finocchiona? The authorship of this meat is claimed by both Campi Bisenzio from Greve in Chianti.

Its origins, however, lie in the Middle Ages, when, to provide for the use of the then rare and expensive pepper, we thought it well to add to the mix of fennel seeds, more readily available, affordable and suitable also hide the eventual deterioration of the flesh, Thanks to their strong aroma.

Thus was born the finocchiona.

It was prepared according to the Tuscan: some selected parts of the ham, Bacon, the pillow and shoulder of pork that were minced, mixed with wine red and finally treated with salt, mail, fennel and garlic.

At the end of the process, which is still done manually, the mixture was stuffed into casings blind beef and left to mature for about 5 months.

After many centuries, the procedure is more or less the same.

An old saying taken into use by the Chianti says: “as the skilled hairdressers are able to make it look attractive even the ugliest woman, so the aroma of finocchiona is able to disguise the taste of even the most undrinkable wine”.

The saying alludes to a curious popular custom: the late nineteenth century, the Florentine nobles, who had not cultivated land, went in the countryside around Florence to buy the wine of the peasants. They, usually very hospitable, greeted potential customers with a good breakfast of bread, finocchiona and a glass of red wine that had to be sold.

Although the wine was often poor, spices and the strong aroma of finocchiona meant that the taste and smell of the nobles buyers "confuse". Then, the wine was rated excellent and free from defects.

Today finocchiona is used for appetizers or simple snacks.

Enjoy it with fresh Tuscan pecorino and a good piece of a cake is the "death".

In the kitchen can be combined with a variety of cooked vegetables (for example spinach, rape e fave) or otherwise heat it slightly and eat it on slices of grilled polenta. A taste "old" for a special flavor always!

Michael Lattanzi

By the number 30 – The Year of 10/09/2014