That looks incredible, well done. I'm Portuguese and I would not call it salami instead I would just simply call it chourico (sho-ree-soo). I checked out the recipe at Len Poli's site and his ingredients are pretty spot on, the only thing lacking would be massa de malagueta but in his footnote below he refers to Pri Pri sauce which is basically the same thing. Today typically it is hot smoked but back in the day it was cold smoked and dry cured. I can totally imagine how it tastes just from the ingredients, the massa de malagueta would add another level to the flavor profile. If you ever want to play around with the recipe and dont have the pepper paste in your area I would be happy to send you some. :thumb:
Sorry to derail your thread but I'm drawn into anything Portuguese, I guess it's in my blood. :becky: