Okay, I have a new goal for 2011. I want to have one of our usual weekend meals of cheese, charcuterie, and wine...but all the charcuterie will be stuff we've made. In the next couple of weeks I plan to make another batch of the salami chubs I made some months ago and some pork rillettes. I'm considering retrying the mortadella, and using sous vide vs. poaching it. I hope to make this happen around end of Jan or some time in Feb.