- -40%
FREE SHIPPING FOR ORDERS FROM 149 €
PGI Finocchiona (Fennel Seed Salami) - Vacuum-Packed Piece
PGI Finocchiona is one of the most famous Tuscan cured meats. It is produced with pork of excellent quality, minced and kneaded, to which wild fennel seeds are added, which give it the characteristic fresh and at the same time intense aroma. This version of PGI Finocchiona has a net weight of about 400 g and is vacuum packed.
100% Italian products of the highest quality
Free shipping for orders from 149 €
Cold Chain Guaranteed With Isothermal Packaging
PGI Finocchiona (Fennel Seed Salami) - Vacuum-Packed Piece.
This version of PGI Finocchiona has a net weight of about 400 g and is vacuum packed.
PGI Finocchiona is produced with cuts of pork of the highest quality. Among these we find: shoulder, ham, rump, coppa, and bacon. The processing is characterized by the addition of aromatic wild fennel seeds, salt, pepper and garlic. This natural and genuine mix gives the Tuscan salami its unique and unmistakable scent.
The ancient origins of this sausage reside in the Tuscan territory, where wild fennel was already used in medieval times to replace pepper, which in those days was much more expensive and difficult to find.
The term Finocchiona is also reported in various Italian vocabularies and encyclopedic dictionaries since 1875. Among these there is also the renowned “Treccani”, who associates it with the definition of typical Tuscan salami.
To maintain the fresh and soft consistency of the PGI Finocchiona dough, it is necessary to keep the sausage in the fridge, covered with a linen or cotton cloth.
The best food pairings are obtained with Tuscan silly bread, with low and crispy focaccia and with salty flatbreads. To bring out the best of the aroma of fennel, you can use side dishes of cooked vegetables in oil, or some thin flakes of “Primo Sale” Slightly Aged Pecorino Cheese. Finocchiona is widely used in typical Tuscan cuisine, but its use is now also extended to all other Italian regions.
This salami is also perfect to enrich buffet or aperitif menus. To cheer up your guests you can in fact prepare bruschetta with avocado cream and PGI Finocchiona, cut into slices or crumbled. Another excellent idea is to make croutons with a veil of ricotta or pesto, slices of PGI Finocchiona and flakes of “Primo Sale” Slightly Aged Pecorino Cheese.
As for the drinks and in case it is consumed during an appetizing lunch or a rich dinner, this sausage goes perfectly with “Chianti” - Camperchi, a red wine with a rich and full-bodied taste. Alternatively, at other times of the day, it is also possible to accompany it with bubbles, for example “Gisso” - Buccelletti, or with blonde craft beers, such as our “Rovina” - Golden Ale.
Size: 400 g. Vacuum packed product. The weight can undergo slight variations.
Ingredients: Pork, salt, dextrose, fennel in flower, fennel seeds, peppercorns, ground pepper, garlic, antioxidants: E 301, preservatives: E 250, E 252. Inedible casing.
How to store: Store in the fridge between 0° C - +4° C.
Average expiry: 120 days.
Gluten Free
Average nutritional values for 100 g of product - Product features
- Energy (kJ/kcal)
- 1557/375
- Fat (gr.)
- 31
- Of which saturates (gr.)
- 12
- Carbohydrate (gr.)
- 0,9
- of which sugars (gr.)
- 0,5
- Protein (gr.)
- 23
- Salt (gr.)
- 3,8
- Type of
- PGI Finocchiona
- Gluten Free
- Yes
- PDO - PGI
- PGI
- Type Of Meat
- Tuscan Pig
- Vacuum Packed
- Yes
- Prices Drop
- On Sale Now
Specific References
Reviews
2
Reviews
-
52
-
40
-
30
-
20
-
10
La finocchiona toscana come ho assaggiato qualche anno fa in toscana
Related ProductAdd Related Product to weekly line up
16 other products Add Other Product to weekly line up
PDO Cinta Senese PGI Finocchiona (Fennel Seed Salami) - Natural Whole
PDO Cinta Senese PGI Finocchiona (Fennel Seed Salami) - Natural Whole.
Tuscan Ham PDO (Prosciutto) - Whole Bone-In
The Tuscan Ham PDO (Prosciutto), in the Whole Bone-In classic version, is, undoubtedly, one of the most important products when it comes to Tuscan cured meats, both for the quality of the raw materials used for its creation and conservation, but above all for its intense taste and slightly savory able to delight the palate of adults and children both alone and accompanied with other local products or a simple slice of fresh bread. Furthermore, the Protected Designation of Origin guarantees its quality and characteristic aroma.
Cinta Senese PDO Tuscan Pork Jowl (Guanciale)
Obtained from a pig breed that dates back to the Middle Ages and whose breeding, preparation and maturing methods are still part of a well-established tradition within the Sienese territory, the Cinta Senese PDO Tuscan Pork Jowl (Guanciale) is obtained, as the name implies, from the jowl of this fine native breed and has some veins of muscle and a part of noble fat.
PGI Finocchiona (Fennel Seed Salami) - Natural Whole
PGI Finocchiona is one of the most famous Tuscan cured meats. It is produced with pork of excellent quality, minced and kneaded, to which wild fennel seeds are added, which give it the characteristic fresh and at the same time intense aroma. This version of PGI Finocchiona has a net weight of about 500 g and is packaged whole in natural casing.
Tuscan Salami - Filiera Valdichiana
Tuscan Salami - Filiera Valdichiana is a salami made with pure pork from pigs reared in the wild in Tuscany. The coarse grinding of the meat ensures that the lean and fat parts are clearly distinguishable, with the latter being a bright white color. On the palate the hints of aromatic herbs and spices stand out, in particular black pepper in grains.
Sbriciolona (Fennel Seed Salami) - Filiera Valdichiana
The Sbriciolona is certainly one of the cured meats that characterize the Tuscan territory much more than others and, in particular, the one belonging to the Valdichiana chain can be appreciated for its compact consistency and characteristic flavor, the result of a wise selection and processing of pigs coming exclusively and exclusively from this territory and raised in the wild. Furthermore, drying, stewing and seasoning follow ancient times and methods that give the product its inimitable quality.
Cinta Senese PDO Pork Fatback (Lardo)
Cinta Senese PDO Pork Fatback (Lardo) takes its name from one of the most popular pig breeds in the world, with very ancient origins, so much so that some specimens are also depicted in the frescoes of the Palazzo Pubblico in Siena. Like other products made from this pig, lard also represents a real Tuscan excellence appreciated at all ages and in various dishes.
Cured Pork Shoulder
The Cured Pork Shoulder is certainly one of the best known and most appreciated cured meats of the Tuscan tradition all over the world. The processing and curing methods that interest it are the same as those of Tuscan Prosciutto with the difference that, being of a smaller thickness, it has a lower quantity of salt and a shorter curing. This allows the meat, already tasty in itself, as it is obtained from the tastiest anatomical part of the pig, to better assimilate the aromas.
Boneless Cured Pork Leg (Prosciutto) - Large Vacuum-Packed Piece
Boneless Cured Pork Leg (Prosciutto) - Large Vacuum-Packed Piece.
Tuscan Pork Jowl (Guanciale)
The Tuscan Pork Jowl (Guanciale) is one of the excellences of the Tuscan territory that boasts an ancient tradition and which still today can be enjoyed with pleasure in many recipes of ancient origin and modern combinations. In fact, it is a very versatile salami that lends itself to being enhanced both raw and cooked in sauces and soups. The quality of the product is guaranteed by the use of Tuscan pigs raised in certified farms that offer delicious meat. it is used in various recipes and sauces: pasta alla carbonara, gricia and amatriciana are the most famous.
Tuscan Salami - Large Vacuum-Packed Piece
Tuscan Salami is an artisanal sausage typical of the Tuscan gastronomic tradition, made according to an ancient recipe handed down for centuries. It is characterized by a soft and compact consistency, bright red color and a particularly intense taste, enriched with spices and aromas. This version of Tuscan Salami has a net weight of about 1,5 kg, is vacuum packed and is characterized by a large slice of about 12 centimeters in diameter.
Cured Pork Loin
Cured Pork Loin is a typical Tuscan salami that boasts an ancient tradition and which cannot be missing on a table full of cold cuts and salami that want to represent the unique tastes and flavors of our beloved territory. Produced exclusively with one of the noblest parts of the pig, Cured Pork Loin undergoes a particular processing and seasoning process that allows to obtain a genuine, tasty product and, given its low caloric intake, also suitable for different diets.
- Cheeses
- Sausages And Cured Meats
- Truffle & Sauces
- Pasta
- Oil & Vinegar
- Wine & Beer
- Dessert & Biscuits
- Tasting Box
- All the products
Questi Aretini sono veramente bravi a fare i salumi questa finocchiona e veramente intensa