Tuscan Finocchiona becomes PGI (IGP)

The production area of Finocchiona PGI covers the entire territory of mainland Tuscany, excluding the islands, which is the area in which the production of this typical product has become established over time.
The Finocchiona IGP salami is characterised by the aroma of the fennel contained as seeds and/or flowers in the mixture, and the soft texture of the slices, which sometimes tend to crumble. The colour of the slices ranges from meat red in the lean parts to white/pinkish in the fatty parts, the parts being well mixed together with indistinct boundaries. Fennel seeds and/or flowers may also be visible. The pronounced aroma of fennel and slight aroma of garlic give the salami its characteristic pleasant smell. It has a fresh and appetising taste, which is never acidic.

The product has the following chemical proper ties: total proteins: not less than 20 %; total fats: not more than 35 %; pH: between 5 and 6; water activity (wa): not more than 0,92; salt: not more than 6 %.

The Preparation of Finocchiona

To prepare Finocchiona IGP fresh meat is typically used, which must not have been frozen, obtained from carcases of:

— heavy pigs, raised for at least nine months until they achieve a heavy weight and their meat is ideal for producing Finocchiona IGP, which have specific genetic properties (the breeds usually used are the Italian Large White, the Italian Landrace and the Italian Duroc). Use of these breeds, along with a specific feed regime for the animals based mainly on cereals, constitute essential requirements for the correct maturation and organoleptic profile of Finocchiona;

— pigs of the Cinta Senese breed, entered in the breed register, reared and slaughtered within the territory and fed according to tradition.

Finocchiona is one of the most widely available forms of charcuterie in Tuscany. The historical reputation of ‘Finocchiona’ is evidenced by numerous documents. For instance, Rigutini and Fanfani’s ‘Vocabolario della lingua parlata’ of 1875, the 1889 edition of the ‘Vocabolario degli Accademici della Crusca’, which demonstrates the link between ‘Finocchiona’ and Tuscany, and the work of Professor Italo Ghinelli, who in 1977 confirmed the Tuscan origin of the product


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