I was very excited to see these last year: rpm sounds excited
So, I got an order of these last year. I thought they were good, even very good. But, I'm not as excited as I was last time. It's a QPR thing.
I have mixed feelings about some of the artisan Italian-style salamis I've seen in the past few years, including these. Primarily on the grounds that, to my taste, they are not that much better than the best semi-commercial salamis from San Francisco (Molinari generally, and Columbus, but only if you stick to the products that do not come pre-sliced or in a vacuum pack) for prices ranging from two to three or four times per pound.
If you don't have ready access to either Molinari or non-prepackaged or vacuum packed Columbus salamis, and you like Salami, I think these can be an very interesting introduction to great salami. Certainly heads and shoulders above things like Gallo, Alps (which at its best is passable), Boar's Head (atrocious) or any of the other "salamis" made by the large manufacturers of deli/cold cuts or any of the various beef salamis or other hard sausages sold widely in the Midwest.
Storage is important - I find that when salamis are very fresh, they are too moist for my own taste. I prefer them hung for a month or so in a dry place. Dry is important, because they get moldy if you hang them in a humid place. The mold can be simply removed and the salami is fine, but it doesn't get a little dried the way I prefer salami.
If you go into a traditional San Francisco deli, you'll find salamis hanging. Usually, the salami being sliced for you has been hung for some time before being used.