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.
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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)
- Fat (gr.)
- Of which saturates (gr.)
- Carbohydrate (gr.)
- of which sugars (gr.)
- Protein (gr.)
- Salt (gr.)
- Type of
- PGI Finocchiona
- Type Of Meat
- Wild Tuscan Pig
- Vacuum Packed
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