60 days in the wine cellar, with bacteria and mold. I did not expect such an amazing result! 

The Italian Salami "Finocchiona", from the Italian region of Tuscany, has its origins in the Middle Ages, between the 14th and 15th centuries. ". It is a salami usually with a large diameter and of medium or long maturation. Fennel was initially used to replace black pepper, which was a much more expensive ingredient. The product became popular and is now produced in various regions of Italy.
"Finocchiona" salami was registered in 2015 as a product of controlled origin and can only bear this name when produced in the Tuscany region.
INGREDIENTS
Pork - 1000g;
Salt - 17g;
Fennel seed - 5g;
Black pepper - 3g;
Garlic powder - 5g;
Sugar - 5g;
Salt(91%) with nitrate(3%) and nitrite(6%) - 3g;
Fermenting bacteria - 0.1g;
Penicillium nalgiovense - 0.1g;
Collagen 50 mm in diameter.