Finocchiona (o sbriciolona) IGP

Toscana

Finocchiona – photo sandwichic.it

Where does finocchiona come from? Tuscany…specifically the town of Prato!. Legend has it that finocchiona owes its origins to a thief at a fair near the town of Prato, who stole a fresh salami and hid it in a stand of wild fennel. When he returned for it, he found it had absorbed the aromas of its hiding place. There are two varieties of finocchiona, sbriciolona, which is very fresh, and something of an acquired taste, akin to fresh sausage, and finocchiona proper, which is firmer, and is what you’re more than likely to find in your local deli.

What comprises finocchiona? Well, fennel we’ve already mentioned (finocchio means ‘fennel’), but it also has been made with peppercorns, garlic, and 4 year-old Chianti (which ensures that it’s a Tuscan Salame).

Finocchiona is a wonderfully full spiced meat. The Chianti within it is apparent, and the fennel gives it that little zing that I like in all of my cured meats. It would make a great antipasti and it’s best sliced not too thinly, served with saltless Tuscan bread.

Preparation technology.
Pieces of lean meat from the shoulder of the pig (50%) and the hard fat of the bacon (50%) are milled medium grain and seasoned with salt and herbs. It is encased in natural casings, usually bondeana with a ligature tight and narrow.

Composition.
a) Raw material: pieces of meat and fat pork (shoulder, ham trimmings, pillow) pig reared in the area.
b) Technological: salt, pepper and whole fennel seeds, garlic, wine.
c) Additives in industrial production is only put saltpeter in the percentage permitted by law.

Maturation.
A week in a heated, with air vents that should be changed several times during the day.

Aging period.
Five months later under the weight dell’insaccato, basement or other suitable place.

roduction area.
This sausage is done today in Tuscany, but the best are those in the area of origin of the tradition, the Chianti, in the district of Florence.

Source: Atlas of typical Italian products, Insor, 1989-1995

Real Italian Salami products available for purchasee online.

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

Veroni Salami Milano - 1 Lb Slice

Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.

Product of Italy

Veroni Di Parma Salami 1 Lb.

Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Product of Italy

Rovagnati Mortadella with Pistachio 1 Pound Sliced

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

Product of Italy

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy

Speck

Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

Product of Italy

Cotechino from Modena IGP

This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

Product of Italy

Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy

Aged for 14 months
DOP Parma Italy
4lb cut piece

Product of Italy

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - Boneless

The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy