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Meat from Italy
Pork from heavy pigs or Cinta Senese pigs is minced with salt, pepper, garlic and fennel seeds or flowers, with wine allowed, and stuffed into casing. It dries at 12–25 °C and matures at 11–18 °C for 15 to 45 days or more by size, under a feathery mould.
| Salt2.5–3.5 kg | [disc2024] |
| Ground pepper50–100 g | [disc2024] |
| Whole, cracked or loose peppercorns150–400 g | [disc2024] |
| Garlic (or dried garlic to the same dose)50–100 g | [disc2024] |
| Fennel seeds and/or flowers200–500 g | [disc2024] |
| WineUp to 1 litre | [disc2024] |
| Dextrose, sucrose, fructose or lactoseUp to 1 kg | [disc2024] |
| Nitrites, nitrates, ascorbic acid; sodium ascorbate up to 150 g | [disc2024] |
| Microbial starter cultures (optional) | [disc2024] |
| Starter | optional; the specification allows microbial starter cultures |
Total time across the recorded steps: 15 days
What changes: Trimmed pork is minced through a fine-to-medium plate
The cuts must never have been frozen. Output: minced lean and fat.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pork from heavy pigs or Cinta Senese pigs is minced with salt, pepper, garlic and fennel seeds or flowers, with wine allowed, and stuffed into casing. It dries at 12–25 °C and matures at 11–18 °C for 15 to 45 days or more by size, under a feathery mould. Made in 5 steps over 15 days. The longest step, mature, takes at least 15 days (Disciplinare di produzione della IGP Finocchi…) and runs at 11–18 °C (Disciplinare di produzione della IGP Finocchi…). Salt is 2.5–3.5 % (Disciplinare di produzione della IGP Finocchi…).
| Main step | at least 15 daysSet[disc2024] | Mature |
|---|---|---|
| Temperature | 11–18 °CSet[disc2024] | Mature |
| Salt | 2.5–3.5 %Set[disc2024] | Knead with fennel, garlic and pepper |
Finocchiona is seasoned with fennel seeds or flowers and kept soft on purpose. In 2017 its maximum water activity was raised from 0.92 to 0.945 to keep the slice moist, and the specification calls its taste never acidic.
The specification sets pH 5–6, water activity of 0.945 or lower and salt of at most 6 % in the finished salami, and allows nitrite and nitrate as additives. A water activity of 0.945 is above the levels at which EU rules automatically treat a ready-to-eat food as unable to support Listeria (0.92, or 0.94 at pH 5.0 or below), so this limit alone does not rule out Listeria growth. This is raw pork eaten without cooking. Curing and drying alone do not consistently kill Trichinella worms in pork (CDC). CDC tells people who are pregnant, 65 or older or have a weakened immune system to avoid unheated fermented or dry sausages, or to heat them until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The word "finocchiona" appears in Rigutini and Fanfani's 1875 Vocabolario della lingua parlata and in the 1889 Crusca dictionary, which ties it to Tuscany. The PGI was registered in April 2015.
