Dry-cured salami is also a versatile sausage; the spices suggested in the list of ingredients can be altered to suit your personal tastes. You should take care to prepare all ingredients before beginning the sausage-making.
Finocchiona is a pretty easy salami to make, and an ideal one is very mild with enough fennel flavor (it's sorta like black licorice) just to make things interesting. I used some excellent Duroc pork for the batch pictured, but wild boar works fine -- if it was pretty fatty.
To make 1 kg of salami, about 1.5 g of spices and 1 g of herbs are needed. Some recipes ask for the addition of red wine. You may add around 30 ml (⅛ cup).
When someone makes salami without it, perfect conditions are created, which is almost impossible to do at home without perfect equipment. My salami has a dry outer ring, what can I do? If you don’t have a curing chamber, it can quickly happen that the salami dries out at the edge quite quickly and forms an unwanted dry ring.