It is made in Tuscany, Italy.
Though Finocchiona Salami is made by most people from all pork, a small amount of beef can be mixed in. It should be a mixture of 50% fat, 50% lean. For the fat, fat from the cheek of the pig, “guanciale”, is used. The lean comes from the shoulder and belly.
The meat and fat are coarsely ground, and seasoned with salt, pepper (ground and whole), garlic, and Chianti red wine. Nitrates may be added to the mix in commercially-made Finocchiona.
The mixture is packed into a natural casing up to 10 inches (25 cm) wide.
It is aged between 5 months and 1 year before being sold, depending on how big the sausage is. As it ages, moulds grow on the skin.
Though the meat has never been cooked, the sausage doesn’t need cooking. You serve it as is.
Finocchiona sbriciolona is a younger version, not aged as long, maybe just 1 to 2 months. Consequently, it’s less firm, more crumbly.
Slice somewhat thickly, or it will crumble apart on you.
Finocchiona Salami is a centuries-old product. It was originally made in the Chianti region and in Florence; it is now made throughout Tuscany.
“Finocchio” in Italian means “fennel.”
“Sbriciolona” means “crumbly”