Finocchiona, 600 gr - Flavors of ValdiChiana
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Finocchiona, 320 gr - Flavors of ValdiChiana

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This is an institution for the Tuscans of the Sienese part of the Chianti and the Chianti mountain communities of Rufina and Pontassieve.

This is an institution for the Tuscans of the Sienese part of the Chianti and the Chianti mountain communities of Rufina and Pontassieve. If in the Middle Ages pepper had not been so expensive and fennel so cheap, now at the table probably we would eat bread with "pepocchiona". Instead pepper was rare and the common fennel: so fennel seeds were added sausage into thoroughly, but be careful not to preserve the flesh, but rather to hide the eventual deterioration. thus he was born the Finocchiona, Tuscan salami, which should not be confused with Sbriciolona, ​​sausage from mixing leaner and predominantly industrial production. According to tradition finocchiona is made with trimmings of ham, bacon, and hard fat of the pig; milled medium grain and tanned with salt, pepper, fennel seeds, garlic, wine. The compound, once stuffed into natural casings, is left to mature for about a week in a warm environment that is aired several times a day. Only after aging for at least five months in a cellar or other suitable place, the Finocchiona can be enjoyed conveniently. The butchers of Chianti are wont to say, "As the skilled hairdressers are able to make it look attractive even the ugliest woman, so the aroma of Finocchiona is able to disguise even the most undrinkable wine flavor."


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