SalamiFest just doesn't have the same ring to it...

Come along with us on the process of making Tuscan salami (i.e. salami + fennel), soppresata, and Spanish chorizo (although the off-recipe addition of chipotle peppers gives it a Mexican flair, so maybe it's more of a mestizo chorizo).

Cutting up the pork shoulder:
Admiring the pork fat:

Beef middles piquing Sam's interest:

Tying it off:

Admiring a newborn salami:

Brief interlude to admire Olivia's adorableness:

Filling pork intestines:

Last session's yield -- brats, lamb, and Italian:

Weighing the bounty:

Attaching the tags:

Tagged and ready to hang:

The curing chamber, empty:

The product of a hard day's work -- the curing chamber, filled: