If I was to get all swanky on ya, I would call this salami “finocchiona salami”, however whenever I use some authentic name I seem to get emails from twerps telling me that it isn’t in fact XYZ because of this this and this. So I am not going to.

To be a true finocchiona it should have both fennel pollen and fennel seed in. I doubt the port should be in there either. No doubt it also has to be made by a certain old man named Giovanni who lives in a hut in the back of Tuscany somewhere. You can only contact him by a secret bird call, and he will only make finocchiona salami when he has the exact breed of pig required and at the right time of year so that the one certain kind of natural mold will settle on said salami, which of course gives it is characteristic taste.

I am guessing only part of that is true..

Click to read more about making salami at home