There are two kinds of finocchiona.
- One is called finocchiona, and is shown here; it's made of finely ground pork and fat, laced with fennel, and aged for a while; it's fairly firm.
- The other is called sbriciolona, a word that means crumbly, and though the mixture is the same it's much fresher -- so fresh that it simply crumbles unless sliced about a half inch thick. A good sbriciolona is an amazing treat, especially on a slice of schiacciata.
A general overview of salumi, Italian cold cuts.
Affettati Misti, a mixed cold cut antipasto