The belly on the Mangalitsa sow I was working on.

Thanks so much for responding, guys! And sorry for resurrecting such an ancient post - it just "hit close to home" so to speak. Now, where to start... 1shertzer, I used FM52. Was it sour? Yeah, I suppose. How much? Dunno exactly, I didn't use a PH strip. I certainly will next time. But it was pleasa...

I know this is an old thread but I found it via Google (and I must say - what a great thing I did - this forum is such an awesome resource!) Back in December I made my first attempt at salami, following Polcyn's Salumi book to the letter. I had recently purchased/butchered a 5 year old Mangalitsa so...