This is the most recent salame. I just pulled it down yesterday. By looking at it, I can honestly say, this is the best looking salame I've made, technique wise. You can see there aren't any holes in the forcemeat at all...........perfectly solid. The fat definition is great(in my opinion anyway, you're welcome to disagree), absolutely ZERO smearing. As for the tasting, it has a really nice black pepper heat to it. The anise is certainly present, but doesn't interfere. The garlic provides a pleasant backdrop, while the vermouth while mellow to begin with, has really fallen to the point where it's just an intriguing last taste. I think vermouth in salame is a great idea. I know that there are some who complain that raw wine leaves an unpleasant taste and choose to cook it down to rid it of this. What I think I've found with the vermouth is that you can use raw wine and it won't interfere with the flavor, yet still provide the gentle acidity for which you're looking. Overall, this is a REALLY good salame. With only 4 ingredients(aniseeds, garlic, black pepper, vermouth), I really couldn't ask for a better tasting(or looking) salame. The Mangalitsa salumi are ready and will be posted about this week.