Unique assembly of pork meat from different cuts, Finocchiona is one of the typical cured meats of Tuscany. The raw material is selected from pigs raised in the Chianti area and the province of Florence, although it can extend to the whole of Tuscany.
The lean meat from the shoulder and the hard fat of the guanciale are ground and cured with salt, pepper, wild Chianti fennel seeds, wine, and garlic. Trimmings from ham and small pieces of beef may also be added.
Chianti wine is necessary to give roundness and depth to the flavors. The product thus obtained is stuffed into natural casings, tied and matured for seven months to a year in heated and ventilated environments. Already served on the tables of the Medici's Florence, the Finocchiona that came from Chianti had historic admirers such as Machiavelli.
