Finocchiona enjoys a historical reputation proved by several documents, including the 1889 edition of the Dictionary of the Academy of Bran, which shows the binding of Finocchiona with the Tuscan soil. Finocchiona is among the most popular sausages in Tuscany, owes its characteristics to the various links between the Tuscan atmosphere where it originated, and the human factor that has interacted for centuries by determining the method of preparation.
The main feature that differentiates and makes Finocchiona unique in cured meats, is the marked and unmistakable aroma of fennel seeds used in and / or dough flowers and the softness of the slice that sometimes tends to crumble when cut. The taste is fresh and appetizing, never acidic.
La Fattoria dei Barbi is present in Montalcino since 1352, managed by the ancient family of Siena Colombini, which appears in the chronicles of the Siena government since shortly after the year one thousand. Like any farm that wants to enhance and pass on the great Tuscan tradition for good food, the farm has within it the valuable Norcineria dei Barbi, headed and run by butchers of genuine passion and great knowledge of the craft.
In the workshop will produce the most typical Tuscan salami, with pork and selected and processed with great care boar. The dough is prepared by hand, seasoned with aromatic herbs, meats carefully and matured in the best conditions, so that the flavor will be exalted and the scents expressed to the maximum.
