Legend says that the fennel-infused Finocchiona salame recipe was discovered when a Tuscan peasant boy ran into a field of wild fennel to enjoy a stolen salami. More likely, fennel was introduced to the mix to stretch the meat to feed the Tuscan peasant boy's family. Either way, it's good.
The kidney-bean shape of the Finocchiona Salami comes from a special natural beef casing traditionally used for Sopressa and Finocchiona salamis. The Creminelli Finocchiona is not as salty as the traditional version but with plenty of fennel that pairs well with strong cheeses, like an aged Pecorino Toscano, and hearty wines. It is also ideal on sandwiches or on it's own.