Finocchiona Fennel Salami IGP — Sliced 100g

Fennel is the first thing to look forward to here: an aromatic lift that gives this salami its unmistakable character. Think gentle aniseed sweetness against the savoury depth of cured pork, with a fragrance that stays interesting from the first bite to the last. It is the sort of flavour that makes plain bread feel like a considered pairing.

The slices show the familiar contrast of red meat and pale flecks of fat. That balance is part of Finocchiona’s appeal: a tender texture, a rounded mouthfeel, and enough savoury richness to carry the fennel without burying it. Take a small bite on its own before building your sandwich; it is an easy way to appreciate what the aromatic seasoning brings.

The 100g sliced format keeps the pleasure wonderfully straightforward. There is no whole salami to carve, and no need to build an elaborate board around it. Loosely fold a few slices beside bread, leave room for something crisp or tangy, and let the salami do the talking. A little simplicity suits a flavour this distinctive.

• The sandwich worth sitting down for: Layer the slices into TPK&B Ciabatta, with a little rocket and a restrained drizzle of olive oil. Keep the filling loose so the fennel fragrance has room to shine; too many competing sauces will only crowd it out.
• An easy aperitivo: Arrange a few slices with Serpis Green Olives Stuffed With Pimiento Red Pepper, crusty bread and a firm cheese you enjoy. The olive’s briny bite gives the rich salami a lively counterpoint. Bread, olives and cheese are sold separately.
• Something fresh alongside: Try orange segments and crisp salad leaves, or a few pickled vegetables. Those bright, juicy and tangy notes make a welcome contrast without turning a simple plate into a kitchen project.

Finocchiona takes its name from fennel, and its story belongs to Tuscany’s long tradition of making cured meats. Historical accounts connect the seasoning to a practical choice: fennel was available locally when pepper was a much more expensive spice. An everyday ingredient became the thing that made this salami memorable.

The tradition also explains why a slice of bread is such a natural companion. In Tuscany, Finocchiona is commonly served with the region’s unsalted bread, giving its savoury flavour and aromatic seasoning centre stage. You do not need a special occasion to borrow the idea. Start with good bread, add the sliced salami, and enjoy how much character such a short ingredient list on the plate can deliver.

Keep refrigerated and follow the pack’s date and handling instructions. After opening, protect the remaining slices from air, return them promptly to the refrigerator, and follow any stated opened-pack guidance. Keep separate from raw foods.