They are both well made, dried to about 40% weight loss ( we like our salami drier ), and with a very light mold on them.
The Berbere has a VERY strong spice taste.. and I like that, but it's obscured the taste of the meat, so next time I'll use less.
The Zattar tastes wonderful.. exotic lamby-porky goodness, with a hint of the desert and mint tea.
These went very well with a Paulaner HefeWeizen on a rare sunny April day in Portland this past weekend.
I vacuum sealed them and threw them in my keg fridge to keep them from drying anymore.. hoping that they'll be fine ( I do that with my lonzino and coppa and it hasn't hurt them yet.
The salt % was under 2% on this batch.. but from now on, I"m kicking it up to 3.5% to be on the safe side. I just finished another pork soppressata last week and we'll see how that turns out.