Tuscan Finocchiona with Fennel

maturation 3 months

75.00 / VAT included

Typical Tuscan specialty


A very pleasant discovery

It fully reflects the tasty, typical Tuscan character of country cured meats.
The authentic flavour of this wonderful land.

HOW IT’S MADE
It’s the typical salami of traditional Tuscan cuisine.
It is made only from lean, prime fresh pork meat, coarsely ground, with the addition of salt, pepper, garlic and fennel seeds.

Chef’s Tips

Tuscan tradition dictates it should be enjoyed with salt-free bread.
But it is also perfect with a tasty focaccia, and a slice of a good, fresh pecorino cheese, washed down with a medium-bodied red wine such as Chianti, to stay in Tuscany.
As for cooked vegetables, spinach, turnips and broad beans provide an excellent accompaniment.
It is delicious served warm on slices of grilled polenta.

Additional information
Weight 3.2 kg

Discover The Range

We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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