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What I like about this Finocchiona is that you can smell the fennel as soon as you cut the first slice. Viani uses the flowers as well as the seeds. There’s a little pepper in there too, and together they bring out the sweetness of the pork. If you’ve never tried a fennel salame before, this is the one I’d cut for you at the deli.
The Viani family has been making salumi in Tuscany since 1922. Four generations on, they make their cured meats in San Gimignano. Finocchiona has been part of their story from the beginning, and Viani was among the producers who helped it earn IGP status in 2015.
For lunch, I’d split a piece of focaccia while it’s still warm and tuck a few slices of Finocchiona inside. I like to cut them by hand, a little unevenly, and scoop up the bits that crumble onto the board. A drizzle of olive oil, the top back on, and it’s ready to eat.
Energy: 1454 kJ / 350 kcal
Fat: 27.8 g
of which saturates: 11.0 g
Carbohydrate: 0.7 g
of which sugars: 0 g
Protein: 24.3 g
Salt: 3.77 g
Ingredients: Pork meat, salt, sugars (dextrose, saccharose), fennel seeds and fennel flowers, crumbled pepper, ground pepper, antioxidant (E301), garlic, preservatives (E252, E250).
Additional information: Gluten-free. Made without milk derivatives.
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