Finocchiona is a salami variety, typical of Tuscany, Florence area. It is characterized by the use of fennel. Originated in the Renaissance, and possibly even before, in the Late Middle Ages, the use of fennel was an alternative to pepper (a key ingredient of the standard salami), which was very expensive at the time, while fennel grew wild and abundant in the Tuscan countryside. Finocchiona’s ingredients are chopped pork meat, fennel seeds, red wine, salt, and pepper. It is fermented and then dried for not less than five months.