Hey all, been away for a while, busy with work and a move. Finally settled in enough to get back to curing properly. Started off with 3 Finocchiona, a couple sudjuk made with beef instead of lamb, a couple sopressata(the ones with the least mold), and more recently a couple of bresaola(seen hanging in the middle of the pack. Stole the end off of a Finocchiona for sampling purposes. One of the sudjuk is gone also , really good spice. Sliced in half for vac packing Finochina Anyways, all in all happy with the results in the new place. Time to rebuild my stock.