Finocchiona

The origins of finocchiona can be traced all the way back to the Middle Ages, when fennel seeds, which were easily found in the fields all across Tuscany, were used as a substitute for the rare and expensive pepper. In fact, the name of this typical Tuscan salami comes from finocchio, the Italian word for fennel.

Finocchiona is made from finely ground pork neck and shoulder, ham trimmings, rump, lean belly, collar and flank. It's flavored and seasoned with salt, pepper, peppercorns, and garlic. The sausage is characterized mostly by the pronounced aroma of fennel seeds and sometimes even flowers, if used in the mince.

Most often served as an appetizer, finocchiona pairs perfectly with unsalted Tuscan breads, focaccia flatbreads, pecorino cheese, and local red wines.