hi, this is all new to me so go easy on me ,
right i have spent a few nights going over a lot of posts about salami making, and I think I have found out enough to point me in the right direction and get me making my own salami, just 1 question that i couldnt find out on youe forums, and thats, while the salami's are maturing do they need to be kept in the dark?
thx for any help