Finocchiona Salami - .8kg apx

Finocchiona Salami – 800g (Approx.)

Quattro Stelle’s Finocchiona Salami is a traditional Tuscan-style salami, infused with garlic and fennel, a seasoning that dates back to the Middle Ages. Originally, resourceful butchers in Tuscany began using wild fennel seeds as a substitute for black pepper, which was rare and expensive at the time. This innovation led to the creation of Finocchiona, a salami renowned for its distinctive aroma and balanced, slightly sweet flavour.

A popular legend from the Tuscan town of Prato tells of a thief who stole a salami at a local fair and hid it in a fennel bush to avoid detection. When he retrieved it later, he discovered the salami had absorbed the fragrant fennel aroma, creating an unexpectedly delightful flavour combination—one that soon became a regional favourite. Over time, Finocchiona’s unique taste and delicate spice profile earned it a place at the tables of both commoners and nobility, with even Niccolò Machiavelli known to be an admirer of this fennel-infused delicacy.

Now sold in a collagen casing, Quattro Stelle’s Finocchiona Salami maintains this historic Italian tradition, offering a rich, aromatic experience that pairs beautifully with strong cheeses and hearty wines. Its smooth, delicate texture and complex flavour make it an exceptional choice for antipasti platters, sandwiches, or gourmet snacking.

Product Details

• Meat: Free-range Australian pork
• Seasoning: Garlic, fennel
• Style: Cured salami
• Casing: Collagen
• Flavour Profile: Aromatic, savoury, and slightly sweet
• Uses: Charcuterie, antipasti, sandwiches, wine pairings
• Weight: Approx. 800g
• Origin: Sydney, NSW
• Producer: Quattro Stelle

About the Producer

Quattro Stelle is a Sydney-based artisan producer with a rich heritage rooted in traditional Italian butchery and charcuterie. The legacy began in the 1850s when Antonio Sgro’s great-great-grandfather, Francesco Nicastri, and his brother Giovanni opened a "macelleria" (butcher shop) in Castiglione, Calabria, Italy. This family-run establishment, known as "La Chianca," was passed down through generations until its closure during World War II.

Seeking better opportunities, the Nicastri family emigrated to Australia, bringing with them their passion for traditional Italian salumi. Although they did not reopen a butcher shop, they continued crafting these cherished products for family and friends. In 2006, at the age of 23, Antonio Sgro founded Quattro Stelle, aiming to revive and perfect the long-lost art of salumi making passed down through his family.

Today, Quattro Stelle is renowned among Australia's top salumi manufacturers, celebrated for its dedication to authenticity, quality, and innovation. Their products set a high standard in the food industry, reflecting a commitment to craftsmanship and tradition that continues to influence and inspire others.