The Swavory Deli Meat That Belongs On Your Italian Subs

If you're among the small section of the population that hasn't decided which is better, Jersey Mike's or Jimmy John's subs, allow us to throw another option into the mix. Make your own sub at home that includes slices of fragrant Italian salami finocchiona. It's a treat for your tastebuds and taps heavily into the foodie trend of "swavory." No, that's not a typo. Swavory foods, as the portmanteau suggests, are a combination of sweet and savory, and, thanks to social media, they're having a big ol' moment. Swavory comes hot on the heels of the swicy (sweet and spicy) trend, and finocchiona, with its blend of savory pork and sweet fennel, is a great example.

Finocchiona has been a thing in Italy's Tuscany region since Roman times (Machiavelli had a penchant for it, apparently), though there are several stories about its creation. Some say fennel seeds were used either as a preservative or to disguise rotting meat, while one tale says a thief who stole salami and hid it among some wild fennel started it all. Whatever its origins, finocchiona is a swavory delight. Its softer flavor and pliable texture make it ideal for subs, but this salami is also a great addition to a charcuterie board. Finocchiona has a rich, pork taste, threaded through with an aromatic, herby sweetness that makes for a thoughtful pairing with a range of cheeses.

Foodies on social media may be raving about all things swavory, with many citing Asian influences, but home cooks in the South have been familiar with the tasty combo for a long time. Columbus brought sugar cane to this part of the world in the 15th century, and by the mid-1600s, Caribbean sugar plantations were the epicenter of a lucrative industry. Two hundred years or so later, plantation owners decamped to Hawaii and Louisiana, where the sweet stuff became part of many local dishes, including savory ones.

Adding finocchiona to your sub and finding out what all the fuss is about couldn't be simpler. The salami is available to buy online as well as in major grocery stores, but it's probably worth swinging by your local Italian deli to discuss the finocchiona's age with an expert. Most fennel-infused salami are sold after they've been kept for between 5 months and a year, but watch out for sbriciolona, a younger finocchiona that's just a few weeks old. It's more likely to fall apart when cut (the clue's in the name: sbriciolona means crumbly), so you may need slightly thicker slices of meat for your sub.

As we mentioned earlier, finocchiona is delicious with various cheeses, especially those that have a swavory character of their own. Think a tasty Tomme or sharper sheep's cheese. Throw in some crisp, fresh lettuce from the store or the garden — it will need a rinse under the faucet either way — along with some condiments and milder add-ins of choice (to keep the finocchiona at the flavor fore) and you've got yourself a swavory sub that's pretty much unbeatable!