Finocchiona PGI is a typical sausage of the regional tradition, a tasty product that already existed in medieval times and was able to bewitch even 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.
Finocchiona is generally prepared from the lean and fatty meat of the pork belly, 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 that its sharp odor is not perceived by the nose or taste. 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 (the latter optional) may vary in quantity, also as a matter of artisanal "customization".
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.
Info: finocchionaigp.it
