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FENNEL SALAMI

“The story of Finocchiona started in the Middle Ages when,
due to the high price and scarcity of black pepper,
butchers introduced wild fennel seeds.”

Only the best fresh meat cuts and the finest pork lard
with wild fennel seeds
from the sunny hills surrounding
the Platano River valley of South Italy

A Tuscan typical and traditional product, with a fresh scent of aromatic herbs.

The Finocchiona is softer than the Tuscan salami,
thanks to the use of more fresh belly meat in the mixture.

PRODUCTION PROCESS

  • Fresh pork meat is mixed to pork fat, spices and wild fennel seeds.
  • The mixture is placed a few hours in cold drying rooms, to loose excess water, then canned in natural casings.
  • The salamis are dried in a warm room for one week, then aged in cold rooms until complete maturation.