It has now been 3 weeks since we hung our salami and boy oh boy are they coming along great!

As you can see they have really started to form and harden up as well as get some great colour which means they will be full of flavour!

Melbourne's temp has remained cold so that means no botulism so I won't end up dead!

Another week to go and we will be pulling them down to try and I can not wait!

I'll have to get @mazzle opinion of what beer he thinks will go down well with them!

Have a great weekend everyone