From the smell.
Good salami has a soft smell of fresh meat. It is enough to smell an industrial salami to understand the difference.
How mature it is.
The darker the color and the harder it is when we push them, the more mature and tasty they are.
From appearance.
The livelier and more distinct the pieces of fat, the better.
From the taste.
Air salami from small crafts are usually tastier. They have a more stiff texture. They also have an acidic aftertaste and a very light "tangilla", due to the fermentations during maturation.
