FREE SHIPPING FOR ORDERS FROM 149 €
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.
100% Italian products of the highest quality
Free shipping for orders from 149 €
Cold Chain Guaranteed With Isothermal Packaging
Sbriciolona (Fennel Seed Salami) - Filiera Valdichiana.
Tuscan cured meats are highly appreciated and consumed both in Italy and abroad, but certainly the Sbriciolona represents one of the most characteristic products of this land, with its pungent and tasty flavor given above all by the presence of wild fennel seeds, also autochthonous.
Originally the Sbriciolona was born in the Chianti area, but in a very short time it spread throughout the region, and beyond, as a typical example of the inventiveness and typicality of the Tuscan people who had given rise to this medium-large sized salami. The first evidence concerning it dates back to the Middle Ages when, to replace the pepper that had become too expensive, it was decided to include wild fennel seeds, certainly cheaper and easily available in Tuscany, in the pork mixture.
For the production of the Sbriciolona - Filiera Valdichiana, only first choice lean meats are used from pigs raised in the wild in the Valdichiana area where they can find all the completely natural nourishment they need and which makes their meat so tasty and tender.
The selected meat, mainly lean ham and shoulder, bacon and parts of guanciale fat, is coarsely minced and garlic, salt, pepper and wild fennel seeds are added to the mixture which embellish this salami with a scent and an unmistakable flavor.
The mixture obtained is bagged and left to dry slightly while hot and then passed to the real seasoning which lasts for a short period, from five weeks to three months, depending on the diameter of the product and the softness you want to give it, so to guarantee the Sbriciolona its characteristic soft consistency. In fact, the Sbriciolona is cut with a knife and, according to its degree of freshness, the slices can “crumble” while they are cut more or less irregularly.
The strong taste of the Sbriciolona makes it perfect inside a nice platter of cold cuts and cheeses or in a rich plate of appetizers, but it is also perfect for garnishing sandwiches and focaccia, even better if accompanied by a slice of Slightly Aged Tuscan Pecorino Cheese PDO. Sbriciolona is also excellent when accompanied by various types of cooked vegetables such as turnips, broad beans, spinach or just heated and consumed, for example, on a few slices of grilled polenta.
Size: 450 g. Vacuum packed product.
Ingredients: Tuscan pork, salt, pepper, fennel (0.4%), garlic, flavorings, spices, aromatic herbs, natural flavors, sucrose, dextrose, antioxidants: E 300, 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.
Average nutritional values for 100 g of product - Product features
- Energy (kJ/kcal)
- 1661/400
- Fat (gr.)
- 33
- Of which saturates (gr.)
- 13
- Carbohydrate (gr.)
- 0,1
- of which sugars (gr.)
- 0,0
- Protein (gr.)
- 24
- Salt (gr.)
- 4
- Type of
- PGI Finocchiona
- Type Of Meat
- Wild Tuscan Pig
- Vacuum Packed
- Yes
Specific References
Reviews
Related ProductAdd Related Product to weekly line up
16 other products Add Other Product to weekly line up
Cured Pork Sausage
Within the vast amount of cured meats that characterize the ancient tuscan tradition, a place of honor certainly goes to Cured Pork Sausage. Always present both for a rich aperitif and for a quick sandwich, it is a dish appreciated at all ages for its pleasant flavor and spicy aromas typical of Tuscan cured meats. But not only Tuscany, because it is a highly appreciated cured meat also used in the rest of Italy and which boasts an excellent export.
Cinta Senese PDO Salami - Vacuum-Packed Piece
Cinta Senese PDO Salami - Vacuum-Packed Piece.
PGI Finocchiona (Fennel Seed Salami) - Large 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 1,5 kg, is vacuum packed and is characterized by a large slice of about 10 centimeters in diameter.
Garlic Salami
Garlic Salami is a traditional medium-ground artisan salami flavored with garlic, stuffed into natural pork casing, tied by hand and seasoned naturally.
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.
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.
Boneless Cured Pork Leg (Prosciutto) - Large Vacuum-Packed Piece
Boneless Cured Pork Leg (Prosciutto) - Large Vacuum-Packed Piece.
PDO Cinta Senese PGI Finocchiona (Fennel Seed Salami) - Natural Whole
PDO Cinta Senese PGI Finocchiona (Fennel Seed Salami) - Natural Whole.
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.
Cured Tuscan Bacon (Rigatino) - Filiera Valdichiana
Cured Tuscan Bacon (Rigatino) - Filiera Valdichiana.
Large Tuscan Salami
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 kg, is vacuum packed and is characterized by a large slice of about 10 centimeters in diameter.
- Cheeses
- Sausages And Cured Meats
- Truffle & Sauces
- Pasta
- Oil & Vinegar
- Wine & Beer
- Dessert & Biscuits
- Tasting Box
- All the products
Salumi tradizionali di gran gusto