Finocchiona is a pork salami which originates in Tuscany. The salami is a common ingredient in many Tuscan foods, ranging from appetizer platters to pasta sauces, and is a popular delicacy in that part of Italy. The unique flavor of finocchiona has made it a treat in other parts of Italy and the rest of the world as well.What is finocchiona salami made of?
In fact, the name of this typical Tuscan salami comes from finocchio, the Italian word for fennel. Finocchiona is made from finely ground pork neck and shoulder, ham trimmings, rump, lean belly, collar and flank. It's flavored and seasoned with salt, pepper, peppercorns, and garlic.What is the temperature of the Finocchiona?
To achieve this result, the Finocchiona is kept in rooms with a temperature between 64F (12C) and 77F (25C). Once the drying phase is over, the maturing phase begins, which is carried out with temperatures between 52F (11C) and 64F (18C) and relative humidity between 65% and 90%.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.