More Salami. L-C-R. Three 16 in 50mm Soppressata, Three 18 in 60mm and 3 16 in 50mm Genoa, and finally Seven 16 inch 50mm Spanish Chorizo.
And the pièce de résistance. The 20 in 76mm Soppressata, being pressed during fermentation like the Old World Masters would do. And this is a Calabrian variety, so you will need to enjoy a hot spicy kick to enjoy this one. (Personally I do not think it is gonna work with a collagen casing. Needed a beef bung)
The Geno before being weighed and hung. There is no mistaking Spanish Chorizo!