Finocchiona 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.