Finocchiona
By Chianti
This product is a must for Tuscan on the Sienese side of the Chianti region and for those in the mountain communities of Rufina and Pontassieve.
If during the Middle Ages pepper hadn't been so expensive and fennel so cheap, today we would probably be eating bread with pepper, "pepocchiona". In reality though pepper was costly and fennel wasn't, thus fennel seeds were abundantly added to many Tuscan salamis, but not to help conserve the meat rather to hide its possible deterioration.
This is how Finocchiona was born, a typical Tuscan sausage, which should not be confused with Sbriciolona, a sausage that is much leaner and produced in greater quantities on an industrial level.
According to tradition, Finocchiona is prepared with the trimmings of prosciutto, bacon, and the hard fat of the pig, which are ground into medium sized granules to which salt, pepper, wine, garlic, and, of course, fennel seeds are added. These ingredients are put together in a natural gut sack and is left to mature for about a week in a heated environment, that is aired several times daily.
Only after five months, in either a cellar or other similar space, can Finocchiona finally be consumed.
The pork butchers of the Chianti have a saying that "Just like good hairdressers are capable of making the ugliest woman beautiful, can the aroma of Finocchiona make the most undrinkable wine taste good."
