The Italian Salami "Finocchiona", from the Italian region of Tuscany, has its origins in the Middle Ages, between the 14th and 15th centuries. ". It is a salami usually with a large diameter and of medium or long maturation. Fennel was initially used to replace black pepper, which was a much more expensive ingredient. The product became popular and is now produced in various regions of Italy.
"Finocchiona" salami was registered in 2015 as a product of controlled origin and can only bear this name when produced in the Tuscany region.
INGREDIENTS
Pork - 1000g;
Salt - 17g;
Fennel seed - 5g;
Black pepper - 3g;
Garlic powder - 5g;
Sugar - 5g;
Salt(91%) with nitrate(3%) and nitrite(6%) - 3g;
Fermenting bacteria - 0.1g;
Penicillium nalgiovense - 0.1g;
Collagen 50 mm in diameter.