NEW RECIPE Freshly sliced every day at Natoora, in London Smooth, fragrant and very aromatic Seasoned to perfection This is the classic Finocchiona made using both fat and lean meat from the belly and shoulder of Italian pigs, and incorporating a long maturing process in humid, dark cellars. Velvety-smooth on the palate, its appearance is rosy and friable, hence the traditional Tuscan name sbriciolona, meaning crumbly. It is seasoned with salt, pepper, spices and wild fennel (finocchio) seeds. In a product like this, the balance of the key flavouring element - in this case fennel - is paramount. If used in excess it becomes overwhelming and unpleasant.