Finocchiona (Italian: [finokˈkjoːna]) is a salami variety, typical of Tuscany, Florence area. It is characterized by the use of fennel. Finocchiona originated in the Renaissance, and possibly even before, in the Late Middle Ages. [1] .

2020年6月9日 · Finocchiona is a type of salami characterized by the aroma of fennel, used as seeds and/or flowers, and by the soft consistency of the slice which sometimes tends to crumble. This salami comes in a variety of sizes, from 0.5 kg to up to a maximum of 25 kg.

2015年5月11日 · A recipe for homemade finocchiona, an Italian fennel salami. This is how to make this salame at home with fennel seeds and anise liqueur.

2024年5月16日 · Finocchiona is a pork salami which originates in Tuscany. The salami is a common ingredient in many Tuscan foods, ranging from appetizer platters to pasta sauces, and is a popular delicacy in that part of Italy.

2020年8月30日 · Let’s make an Italian classic that reigns from the Tuscan region of Italy. The finocciona salami. This fennel salami dates as far back as the middle ages were pepper was extremely expensive and fennel grew in abundance. The back story of this salami is quite interesting. It is told that the finoccinoa salami was born out of thievery.

Finocchiona is a popular type of salami from Tuscany. Infused with fennel seeds it offers a rich, meaty taste, with a peppery, aniseed-like finish. Much like prosciutto and melon, salami and fennel make an unexpectedly winning combination.

Finocchiona (pronounced ‘fin-ock-ee-oh-na’) is a fennel rich Italian salami heralding from the Tuscany region in central Italy where there is an abundance of wild fennel. Fennel used to be used in abundance as an alternative to pepper which was very expensive at the time.

Tuscan style salami made with fennel pollen & seeds, Chianti and black pepper. 2016 Good Food Award 2018 sofi™ GOLD Award = The best crafted meat on the American market!

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.

Made with premium cuts of heritage-breed pork and seasoned with fennel seeds, garlic, salt and pepper, this salami is a must for any appetizer tray and a great choice for salume lovers. Curing is an ancient process that makes meat safe by keeping it inhospitable to the microbes that would otherwise cause rot.

Finocchiona Dry Salami - Nitrate-Free Artisanal Charcuterie with Natural Fennel - Gluten-Free and Ideal for Keto Diets - Delicious Flavor and Texture for Snacking or Cooking, 2 Sticks, 10oz each

Golfera Finocchiona - Tuscan Fennel Salami 6lb (2.7kg) Savor the authentic taste of Tuscany with Golfera Finocchiona Salami, a delicacy crafted from the finest cuts of Italian pork and seasoned with aromatic wild fennel seeds.This slow-cured salami offers a rich, savory flavor with a hint of natural sweetness from the fennel, making it a true representation of the Tuscan culinary …

Salami Finocchiona There is a story, that a thief stole a fresh salami at a fair near the Italian town of Prato, and hid it in a field of wild fennel. When he picked it up a few days later, he discovered that the sausage developed a wonderful aroma from the fennel.

Find Coro Finocchiona Salami at Whole Foods Market. Get nutrition, ingredient, allergen, pricing and weekly sale information!

2015年12月3日 · Perhaps the most famous Tuscan salami, and certainly my favourite, is finocchiona, a pork and red wine salami flavoured with fennel, a combination that has to be tasted to be believed. Tuscan salami tends to be quite piccante with the same kind of mouth-puckering kick that you get from a good mature Cheddar cheese.

Tuscan style salami made with fennel pollen & seeds, Chianti and black pepper. 2016 Good Food Award 2018 sofi™ GOLD Award = The best crafted meat on the American market!

Finocchiona is one of the most loved among Tuscan pork products. Its name comes from "finocchio", or fennel, used to flavor the lean pork shoulder and cheek fat used in the sausages. This dry-cured salame is often aged as long as five months to a year to develop its delectable flavor and aroma.