On a more cheerful note, last week I took down one of three big salami I made back in March. It's certainly not the best salami I've ever eaten, but it's pretty darn good. Frankly, I'm relieved its edible at all. I've never made a salami this big and I was really worried that the case would harden before the inside was dry (It didn't).
The salami is seasoned with fennel, garlic, black pepper and red wine, but it tastes mostly like nicely fermented pork -that's a good thing. Ciao!