Finocchiona joined the official list of typical Italian products with the certification PGI (protected geographical indication) that was released on April 23, 2015.
Being a PGI certification requires that at least one phase of the production process must be carried out in the region of Tuscany.
The production area of ​​Finocchiona PGI comprises the whole of continental Tuscany, in the provinces of Arezzo, Florence, Grosseto, Livorno, Lucca, Massa-Carrara, Pisa, Pistoia, Prato and Siena.
Among the Tuscan salami a niche about is certainly that given to Finocchiona PGI, experts claim that it is born to the time when the seeds of fennel is used to store meats because pepper was rare and expensive.
It ‘a typical Tuscan sausage, which takes its name from the fennel seeds that are added to the mixture consisting of trimmings of ham, bacon, bacon and pork shoulders that are milled medium grain and tanned with salt, pepper and garlic, and sausages in natural casings. Finocchiona PGI is left to mature for about a week in a heated, by changing the air several times a day; after seasoning which lasts at least 2 months, the product is ready for the table.
The size varies from small sizes of 0.5 Kg of weight to a maximum of 25 kg of weight.
The slice must be consistent from a soft which sometimes tends to crumble, it is preferable to eat it with bread and wine of Tuscany.