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F inocchiona
is undoubtedly one of the most loved among Tuscan pork products
and also a fundamentral ingredient in "Antipasto alla Toscana"
(Tuscan appetiser). Its name derives from "finocchio", or fennel,
the seeds of which are added to a paste enriching it with its
peculiar aroma. In order to obtain the finest quality of "finocchiona"
one should use wild fennel, which grows on wooded hills and
in abandoned cultured fields.
When was "finocchiona" born? Since it has belonged to Tuscan
traditional cuisine for so long, it would be impossible to establish
the precise date of its origin. In fact "finocchiona" has always
been part of all typical Florentine feasts, "Rifricolona" in
September, the "Scoppio del carro" in Piazza del Duomo on Holy
Saturday and many others.
The Antica Macelleria Falorni, which has been present under
the arches of piazza Matteotti in Greve in Chianti for more
than three hundred years, is still producing "finocchiona" according
to the traditional recipes handed on throughout the centuries.
The actual owners Lorenzo and Stefano
Bencistà-Falorni only use pure pork meat (not mixed) from the
belly and shoulder area. The grinding is "rough" in respect
to tradition, in fact locals call it "finocchiona sbriciolona",
for the slices tend to crumble (=sbriciolarsi). The paste is
seasoned with wild fennel, salt, pepper and garlic. The seasoning
process lasts for one or two months, but can be prolonged.

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