Dry cured in the classic Tuscan salami style, this pasture raised pork Finochionna (fin-OHK-ee-own-ah) contains no antibiotics and no nitrates. There’s nothing to mask the perfect melding of fennel, black pepper and celery. Also, fennel is rich in menthol, and because of its anesthetic qualities finocchiona was regularly offered by the winemakers of the Chianti area to their customers before tasting their lower quality wines, to mask their taste. Its name derives from “finocchio”, the Italian name for fennel.
This pork salami is made with fennel pollen, which makes it a refreshing addition to any charcuterie board or sandwich.
How Finocchiona is Made
Finocchiona has its origins in Tuscany during the Renaissance.It is fermented and then dried for not less than five months. Of course, Brooklyn Cured’s version is part of a salami Renaissance, so welcome to a whole new generation of taste innovation. Made as small-batch charcuterie using sustainable meat and fine-dining technique, with a bit of Brooklyn swagger thrown in for good measure. They make sausages, hot dogs, bacon, smoked meats, and salumi using meat raised with no antibiotics from trusted farms.
Also, a variant, sbriciolona, is prepared with a coarser grind, and undergoes a shorter drying (not more than a month). This product has to be cut into larger slices than the typical finocchiona and is consumed using a fork and a knife because it tends to crumble.