Ran a 28-day test on a koji-rubbed coppa finished with spruce tips and pink pepper — fat reads like toasted cashew, while the lean pops with miso-sweet umami and a bright piney top note. If you’re piloting similar cures, what salt percentage and humidity curve are giving you clean aromatics without chalky rind; I’m at 2.7% salt, 78–80% RH, and curious where others are landing.