Suspend disbelief, please, I know I'm closer to California than Alto Adige. I cured this with caraway seeds, juniper berries, and anise seeds(salt, black pepper, sugar, and cure #2 as well). After poring over as many references as I could find, I used spices that seemed recurrent to many of the recipes found in the Sudtirol cuisine. Looking at Len Poli's site, I see he calls for Alpine herbs, which consists of hyssop, melissa(lemon balm), marjoram, and sage. Since I have neither melissa nor hyssop, I went with the more readily available, more frquently mentioned spices. This lonzino is pictured less than 24 hours after it was hung following a near 48 hour fermentation period. It was stuffed in a 90mm collagen casing. I promise as soon as I burn through these collagen casings I'll shift over to the more authentic, natural casings. I'd really like to be able to "speck" this lonzino. However, I have no way of cold smoking. Also, even if I did have the means to cold smoke, I don't have any juniper wood, nor do I have any way of obtaining any. If anyone has any ideas on either, I'm all ears.