For dinner tonight we dug some salameats out of the freezer.  These are basic fresh pork sausages that are heavy on the garlic.  The guy making these also lets some of them cure a while, not sure of the process but I suspect they are slowly dried in a low oven.  I’ve never had any of those so I can’t really say.  They are great grilled but they are hard to beat boiled, they are just bursting with juices (often literally bursting) and the aroma of the garlic will have you drooling.  I usually just eat these with plenty of plain yellow mustard but went with giardiniera tonight.