A typical Tuscan salami.Type of meat: EU controlled pigs. Production process: gross-grain blend of pork lean meat and fat, flavoured with salt, pepper, spices and fennel seeds (finocchio), from which it takes the name. Embedded in a gut, it is matured for 60 days in a dark and humid area. Flavour: smooth, slightly spicy, with an irresistible fennel flavour. It crumbles when cut.It is usually cut in thick slices and, if warmed, it can be served over a dish of polenta.