Finocchione, more often spelled finocchiona, is a dry-cured Italian salami from Tuscany, made from coarsely chopped pork seasoned generously with fennel seeds rather than the black pepper used in most other Italian cured meats. The name comes from 'finocchio', the Italian word for the fennel plant, but finocchione itself refers to the salami, not the vegetable.
The salami is native to the Tuscan countryside, where wild fennel grew freely and was traditionally used as a cheaper substitute for imported black pepper in curing meat. Classic finocchione is made from pork shoulder, cheek, or belly mixed with fennel seeds, red wine, salt, and pepper, stuffed into casings, and dry-aged for several months to a year.
A related, softer version known as sbriciolona ("crumbly one") is aged for a shorter time and has a looser, more spreadable texture that crumbles when sliced, in contrast to the firmer, longer-aged finocchione.
Finocchione is typically served thinly sliced as part of an antipasto platter, alongside other cured meats, cheeses, and crusty bread. Its mild, anise-like flavor pairs well with fresh pecorino and light Tuscan red wines.
Finocchione is protected as a Protected Geographical Indication (PGI) product in the EU under the name Finocchiona, which sets requirements for its production region and ingredients.