2.5kg, stuffed in a 75mm fibrous casing to hang. Stuffed on December 28th, pulled on April 8th. Fermented at 27C for 24 hours, using Bactoferm flavor of Italy. Then hung in my drying chamber. Wiped every now and then to keep the while mould off it.
Spread on fresh baked bread for a treat with a glass of red wine! This has a building, lingering heat from the pepper paste.
by SnoDragon