I'm calling this salumi a bombe (after the French furniture, not the dessert) because of its bombe-like shape and frankly, having never seen such a thing before, I don't know what else to call it. It's made from two full loins of a deer that was felled on the farm by an arrow. After removing most of the connective tissue I cured them in a mixture of salt, sugar, nitrate, sugar, rosemary and juniper for 10 days.
After the cure, I rinsed them, rolled them in pepper and stuffed them into a Genoa casing (sewn beef guts) for hanging. I figure it'll be ready to eat when it has lost 35-40% of it's weight in water. Because the deer was not killed under inspection this cannot be sold to the public, so if it turns out well, it's going to be on our table later in the year.