Salami Finocchiona is made from lean pork and beef

Materials	lean pork, (ham, butt, loin) 80% pork back fat or fat trimmings, 20%	4.0 kg (8.8 lb) 1.0 kg (2.2 lb)
Ingredients	salt, 3% (cure #2 accounted for) cure #2 dextrose (glucose), 0.2% sugar, 0.2% white pepper black peppercorns whole fennel seeds (dried) garlic red wine (Chianti) T-SPX culture,	140 g 12 g 10 g 10 g 10 g 25 g 15 g (1 Tbsp) 10 g 120 ml (1/2 cup) 0.6 g (1/4 tsp)
Instructions	1. Grind meat and fat through 3/16" plate (5 mm). 2. Mix all ingredients with meat 3. Stuff firmly into beef middles or 46-60 protein lined fibrous casings. 4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity. 5. Dry at 16-12º C (60-54º F), 85-80% humidity for about 30 days. The sausage is dried until around 30-35% in weight is lost. 6. Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes	The following spice and herb combination can be found in some recipes: spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel herbs: 3 parts marjoram, 1 part thyme, 1 part basil. To make 5 kg sausage about 7 g of spices and 4 g of herbs are needed. If sausage is made without starter culture (not recommended) read about curing in traditionally fermented sausages