The salame was clearly much more involved than the lardo and pancetta - chop, grind, mix in starter, and stuff into casings. The culture is getting back to life at 80F/80%RH till tomorrow morning. Then they cure at 60F/60% RH, misted with a mold culture, until they've lost 30% weight. If I make this again, I'll do half a batch. Rather than 2x18" pieces, I'd would be easier with 2x9" pieces and more than enough for us. Hard to tell from the photos, but the diameter is about 2.5".