Slow-Fermented Salami (5oz)

The thyme comes through beautifully without overpowering the pork, and the texture holds up perfectly on a cheese board. I sliced it thin for sandwiches one night and just ate it straight from the fridge the next—both ways were great.

The texture is spot on—firm enough to slice thin but still melts on the tongue. I put it out on a board with cheese and bread for a casual dinner, and it was gone in twenty minutes. That Berkshire pork really gives it a rich, satisfying bite.

The thyme comes through nicely without overpowering the pork, and the texture is firm but easy to slice thin for a charcuterie board. I grabbed it for a weekend snack and ended up finishing half the log in one sitting.