Typical tuscany sausage

The finocchiona is a typical Tuscan sausage made with ground pork and flavored with fennel seeds (hence the name) and washed with red wine.

For its preparation will prefer the parties to the belly and shoulder of pork and a long maturing.

This widespread and particularly in the area of Florence (his "invention" is claimed by both Campi Bisenzio from Greve in Chianti) is packaged in ways larger than those of a classic salami. There is also a variant called sbriciolona because they are more fresh and prepared with a more coarse dough, cut it crumbles and slices are more irregular.

The palate is soft and tender. It has a very intense flavor, with a strong aroma of wild fennel.