In only my third attempt at homemade charcuterie I pulled of an amazing dry cured, tuscan style salami. I hung it to cure in my closet for about three weeks and, to my surprise no one that has eaten it has had to go to the hospital, ha ha. I am looking for a nice brew to pair with my creation. It's got a little garlic, a little fennel, some black peppercorns, a good splash of chianti, and big chunks of back fat in it. Additionally, I have been serving this salami with my homemade pickled eggplant. So I am looking for a nice brew that pairs well with the fat and richness of the salami and the tang and spice of the pickled eggplant. Thoughts? Thanks in advance!