Finocchiona is a Tuscan dry-cured, fermented pork salami flavoured with whole and ground fennel seed — and, traditionally, a splash of red wine — packed into a wide casing and aged until it slices into soft, deep-red coins flecked with creamy fat. Its name comes from finocchio, the Italian for fennel, the spice that defines it: anise-sweet, aromatic and grassy, it tastes savoury and tangy with a warm liquorice lift, and is eaten cold without cooking. A larger, softer, semi-aged version sold in a thick slice is known as sbriciolona, "the crumbly one," because it tends to fall apart when cut.