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The fennel salami belongs to the Florentine tradition. It consists of coarsely chopped meat, fat and wild fennel seeds collected in Tuscany.
The freshly collected fennel seeds are used to flavor the pork meat. The sausage is further seasoned with peppercorns, garlic and salt.
This salami is very soft and smells deliciously of fennel.
The lard is coarsely chopped along with lean pork meat, seasoned with white wine, salt, pepper, garlic and wild fennel seeds. Then the sausage mixture is filled in the natural beef casings and then matured for a few months.
The finocchiona should be cut with a knife by hand. It goes well with bread.