There are two kinds of Finocchiona, the first being Sbriciolona, which is a very fresh, soft, and crumbly style that can be spread over bread with a butter knife. The other is a cured, aged Finocchiona, which is much firmer. Chop the meat quite finely, first the lean meat and then the fat, and combine them in a bowl.What is the difference between finocchiona and sbriciolona?
A variant, sbriciolona, is prepared with a coarser grind, and undergoes a shorter drying (not more than a month). This product has to be cut into larger slices than the typical finocchiona and is consumed using a fork and a knife because it tends to crumble.How long does it take for finocchino to cure?
To cure it, place the Finocchino in a cool (65 F/18 C) draft-free place. It's vital that it not draw heat during the process. Ideally, lay it in hardwood ashes of an isolated part of the cellar, far from hot-water pipes. It will be ready in about 4 months.