I'm just done with an awesome salami. Was acidic, tangy which suited me very much. Most likely the meat and other animal scraps it made of must be subpar to spice it this way.
Last year after the pig butchering season I got a pair of home made sausages from a friend. We differentiate between sausages for frying and all the other. This was the former one. It had barely any spices, little paprika not much else, but the meat itself was fugging delicious, I add only a tiny bit of mustard so I could taste the taste.
How Bernd likes his kolbász/sausage?

>>23070
I'd assume all tastes differently.