Finocchiona PGI
History and characteristics of the queen of the Tuscan appetizer
Finocchiona PGI is a typical sausage of the regional tradition, a tasty product that already existed in medieval times and even charmed Machiavelli and the Medici. Why is it called this? Because in the past, instead of pepper - which was a very valuable and expensive spice - foods were enriched with fennel, also to allow them to last longer.
Each stage, from the spicing of the dough to the bagging and the delicate seasoning phase, has its own specific duration. This is also the reason why finocchiona has obtained the European PGI recognition of Protected Geographical Indication: a mark that is synonymous with quality but also with safety and genuineness, respecting procedures and standards inherent in our Tuscan culture.
The production area includes the entire territory of Tuscany, excluding the islands.
The processing steps
Finocchiona is prepared from lean and fatty pork belly meat, minced to a medium grain and then subjected to salting and flavored, precisely, with fennel seeds, pepper, garlic and - as an optional ingredient - red wine.
The amount of garlic should be dosed so as to avoid its sharp odor being perceived by the nose or palate. As for fennel seeds, one should always choose those from the wild plant that grows wild in meadows, preferring second-blooming seeds.
The production specification is strict and very precise: the pork used must be fresh and certified, of Italian origin; the fennel seeds, garlic, salt, pepper and red wine may vary in quantity, also as a matter of artisanal "customization".
Finocchiona is prepared from lean and fatty pork belly meat, minced to a medium grain and then subjected to salting and flavored, precisely, with fennel seeds, pepper, garlic and - as an optional ingredient - red wine.
The amount of garlic should be dosed so as to avoid its sharp odor being perceived by the nose or palate. As for fennel seeds, one should always choose those from the wild plant that grows wild in meadows, preferring second-blooming seeds.
The production specification is strict and very precise: the pork used must be fresh and certified, of Italian origin; the fennel seeds, garlic, salt, pepper and red wine may vary in quantity, also as a matter of artisanal "customization".
Gastronomy
Finocchiona PGI is best eaten as an appetizer, accompanied by PDO Tuscan Bread and a good red wine. But Finocchiona is often the star of many creative recipes that allow chefs to prepare tasty and original first and second courses.
Finocchiona PGI is best eaten as an appetizer, accompanied by PDO Tuscan Bread and a good red wine. But Finocchiona is often the star of many creative recipes that allow chefs to prepare tasty and original first and second courses.
