Cured Meats
Finocchiona
Tuscany, Italy
Tuscan fennel-seed salami, the most typical salume of Tuscany. Aged 6+ months, flavored with wild fennel seeds and garlic.
Original eatfuls sticker artwork
What it is
A closer look at Finocchiona.
Tuscan fennel-seed salami, the most typical salume of Tuscany. Aged 6+ months, flavored with wild fennel seeds and garlic.
What to look for
Know it when you find it.
Coarse texture, distinct fennel seed flavor, sliced thick, eaten with unsalted Tuscan bread.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Finocchiona.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Samtskhe-Javakheti, Georgia
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Აპოხტი
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Appenzell, Switzerland
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Western Greece, Greece
Avgotaracho
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Romania
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Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
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Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic