It is a typical deli meat of Tuscany boasting a historical tradition. Characterised by the seeds of wild fennel introduced in the Middle Ages to accompany the pepper that used to be expensive and rare as it came from the East. The verb "infinocchiare" can be traced back to the fifteenth century and meant "cover the taste of sausages with fennel seeds".
Handcrafted appearance, important dimensions, slightly curved characteristic shape, coarse mincing. Nice meat-red colour, soft, smooth texture. Round aroma characterised by fennel. Upon tasting it turns out to be soft, with a fresh flavour, notes of fennel and matured meat, perfect balance between fat and lean.
Cut into thin or thicker slices using either a knife or a slicer. To prepare first courses cut into small pieces and lightly warm, but do not cook in order to extol its aroma.
Pairing and Wines
It is very versatile, it is used from the appetizer to the board, from pasta seasoning to meatballs. It also pairs well with pecorino cheese, artisanal and homemade bread and with celery that reminds of the freshness of fennel seeds.
Wine is the unknown, fennel seeds like artichokes alter the olfactory and taste perceptions, therefore it is difficult to pair. To try with Rosso Di Montepulciano CDO, which boasts a young aroma that pairs well with the sharp flavour of fennel seeds.