Had experience with dried whole muscle meats and dried "basic" sausage, but not with dry cured larger sausages (especially fermented). This was assembled after Christmas. I used tsPX culture. After almost 7 weeks it's at 33% weight loss. The casing is detached in spots. They are both the same colour...difference in shade is from ambient lighting. On the half stick on the right there is small area with a shade of brown. Any idea what it is? Taste a little acidic and tangy similar to what I get from Italians.Love it.