Sbriciolona is a Tuscan version of Finocchiona, a fennel-flavored salami (finocchio is the Italian word for “fennel”) made of lean pork meat and fat from the check or shoulder. Its name comes from the Italian sbriciolare (“to crumble”) and alludes to the crumbly, soft texture of Sbriciolona.
Fennel seeds, pepper and garlic are geneoursly sprinkled into the meat before curing, giving the salami a rich aroma. Sbriciolona is traditionally served as part of an antipasto misto platter with other cured meats, pickles, and focaccia breads.
