Thread: Storing Salami - Recommendations

Oh what a difference 4 days hanging in the shed makes!
I have to say the salami has 'developed' well with the outside just starting to wrinkle, and when you cut unto it it has a nice hard 2mm outer layer with a lovely firmness to the main body without being too dry. Bloody awesome!

Not sure if its the salami that make the beer taste better or the beer that makes the salami taste better, but give me another cold one and an inch of salami!