Il Salame di Gino in compagnia (Gino’s Salami in company)

23.00€
Gino’s Salami in the “company of Fennel”, known as Sbriciolona or Finocchiona. This is the typical Tuscan salami that comes from the area of Florentine Chianti. The history of this special salami is linked in some way to the inventiveness and distinctiveness of the Tuscan people. Certainly at the time, due to the shortage or high cost of pepper and salt, wild fennel seed was used to flavour meat at a much lower cost. Tradition has it that the farmers of Chianti used to offer a nice slice of bread with sbriciolona before letting people who wanted to buy wine taste it. In short, they “hoodwinked” them, masking the defects of their wine. It is made from the same meat as salami, with the addition of bacon and cheek parts all in the same coarse mince, and with the addition of wild fennel seeds, garlic, salt and pepper. Excellent paired with a fresh pecorino cheese and as a filling inside a nice schiacciata, accompanied by a nice glass of Cioncolino.

Out of stock

Note

Ingredients:Pork, salt, garlic, pepper, dextrose, sucrose, fennel, natural flavourings. Antioxidant: E 300. Preservative: E 250 – E 252
Non-edible casing
Pork meat: 100% Italy
Storage: Store in a cool and dry place max +15 °C

All our cured meats are free from gluten, lactose and milk derivatives

Origine del nome

Everything that didn’t go into the salami, Gino put in the Sbriciolona, adding other parts of meat found in abundance in the pig, such as bacon and guanciale or gota. Everything was minced to the same size, and salt, pepper and dried wild fennel seeds were added to the mixture before the kneading ritual began, which was done absolutely by hand on the kitchen table, kneading the entire mixture three to four times to evenly mix all the ingredients before stuffing it into the natural casings. The meat processing period was in January and the curing process was not as long as for salami, usually coinciding with the harvesting of the first baccelli (broad beans) from the garden in the first days of May. Sbriciolona, baccelli and pecorino cheese is, I think, the perfect spring pairing, the ideal snack or antipasto, obviously accompanied by a nice fiasco of good wine.

You may also like…