finocchiona

A traditional favourite around Florence, with good cuts of pork, flavoured with fennel seeds, and sometimes cloves and cinnamon and red wine, preferably Chianti. When it's very fresh, it's called as sbriciolona ('crumbler'). The story goes it was invented after a thief stole a salame in Prato and hid it among the a patch of wild fennel, and found it much improved.

In northern Tuscany it may be called mortadella di maiale.