Just pulled about 2 hours ago. Not much to report, just 2 more well cured creations. The bresaola has the faintest hint of clove, just enough that's it's pleasurable, not off putting. The Tyrolean cured lonzino is very good as well. Nothing too overwhelming in the flavor profile there. I'm not much of a braggart, but, tough to argue that these are anything but well done, they look and smell perfect. They are delicious as well, just had a bunch of each drizzled with some fruity extra virgin olive oil and shaved parmigiano-reggiano.