"Finocchiona" is a type of salami made from pork aromatized with fennel, and it is typical of the Tuscan tradition with strong roots in the gastronomic culture of the territory, as confirmed by the presence of numerous producers who have for generations made this particular type of salami with care, with special attention to the selection of the meat and the traditional preparation methods.
In Tuscany, the historic origin of cured pork products can be traced back to the Etruscan-Latina tradition. Probably, following the Longobard invasion in 570 AD, there was notable impetus in the production of salamis and cured meats.
With regard to the preparation and use of cured meats in Tuscan gastronomy, there are various testimonials starting from the 15th century. In one text, attributed to a Tuscan writer and entitled Il libro della cocina del secolo XV. Testo di lingua non mai fin qui stampato (Cooking book of the 15th century: a never-before printed text), there is mention of the making of salami using pork or veal intestines with pork fat and other meats, flavoured with spices and aromatic herbs. Surely, among these salamis, there was "Finocchiona" which has a long history because in the Middle Ages fennel was used in place of pepper, a very costly and rare spice. Also in the 1889 edition of the Vocabolario degli Accademici della Crusca (Dictionary of the Crusca Academy), there is an entry for "finocchiona" as the Florentine name for a type of mortadella prepared from pork and aromatized with fennel seeds. Also in the 1900s, there were plenty of historical references to the production of and ingredients used for the preparation of this particular salami.
Finocchiona Toscana PGI, encased in natural or recomposed intestines, has a cylindrical shape and its exterior has the characteristic, visible feather-like appearance due to moulds which naturally develop during the ageing process. When sliced, it has fat particles distributed in such a way as to surround the meaty parts, leaving the product soft even after long periods of ageing. Upon slicing, there is a characteristic and penetrating smell of fennel. It is ideal as a starter, served with salt-free Tuscan bread and good red wine.