For VHC project.

Will write up a free pattern for this one once I’m done with the VHC project.*

Main salami: 3.5” L not incl. scrunchy end piece, 2” diameter
Slice: 2” diameter, 1cm thickness

Holding sock yarn (b. red) held double.

Yarn used totals:
~11.9g/26.2 yd lava (worsted)
~13g/57.2 yd b red (sock/fingering held double)

main salami
~3.2g/7 yd lava (worsted)
~8.8g/39 yd b. red (sock/fingering)
100-96.8g lava remaining
91-82.2g botticelli red remaining.

slice 1 (1.1g of b. red is less than what I actually used since I had to rip back and knit an additional row w/b. red using some extra from the tail of the main salami due to counting rows incorrectly and not realizing it until slice was almost done)
~2.9g/6.5 yd lava (worsted)
~1.1g/5 yd b. red (sock/fingering)
96.8-93.9 lava
82.2-81.1 botticelli red

slice 2
~3.1g/7 yd lava (worsted)
~1.7g/7.5 yd b. red (sock/fingering)
93.9-90.8 lava
81.1-79.4 red

slice 3
~2.7g/6 yd lava (worsted)
~1.4g/6.25 yd b. red (sock/fingering)
90.8-88.1 lava
79.4-78.0 red

Originally began project Sept 18.

Sept 19: Decided I’m not happy with brown (cordovan) outside and red (botticelli) inside so I ordered Cascade 220 Superwash Effects in Lava (13) from WEBS.

Sept 26: Restarting w/220 Superwash Effects.

* Well, never got around to writing up a pattern but here it is years later 01.08.2023 and here is how I created the salami and slices. Hope this helps others.

Big Salami

I used fingering weight yarn held double for outer meat color and light worsted weight yarn (not held double) for inner meat color.

I use Dry Polyester Packing Fill by Poly-fil though I may have used “A touch of silk” (now discontinued?) stuffing for this project.

CO 6 sts on dpns w/lava (inner meat color). Join in the round.
Rnd 1: kfb into each st (12 sts)
Rnd 2: K
Rnd 3: k1, kfb around (18 sts)
Rnd 4: K
Rnd 5: k1, kfb around (27 sts)
Rnd 6: K
Rnd 7: k2, kfb around (36 sts)
Rnd 8-10: K
Switch to 2 strands botticelli (outer meat color, I used sock weight so had to use 2 strands). (or after row 9)
Rnds 11-34: Knit (2.5” outer meat color)

Before stuffing, be sure to close up any hole remaining from CO part--I just take the CO tail and pull through the CO sts, cinch shut, and weave in tail on the inner side.

Stuff w/polyfil.

Rnd 35: k1, k2tog (24 sts)
Rnd 36: K
Rnd 37: K2tog (12 sts)
Rnd 38: K
Rnd 39: K1, K2tog (8 sts)
Rnd 40: K
Rnd 41: K2tog (4 sts)
Rnds 42-43: Knit
Rnd 44: Kfb (8 sts)
Rnd 45: K
Rnd 46: Kfb (16 sts)
Rnd 47: K
Sewn BO so allow enough tail to complete BO

Salami Slices

CO 6 sts on dpns w/lava. Join in the round.
Rnd 1: kfb into each st (12 sts)
Rnd 2: K
Rnd 3: k1, kfb around (18 sts)
Rnd 4: K
Rnd 5: k1, kfb around (27 sts)
Rnd 6: K
Rnd 7: k2, kfb around (36 sts)
Rnd 8: K
Switch to 2 strands botticelli. Drop but don’t cut other color.
Rnd 9: K
Rnd 10: P
Rnds 11-12: Knit
Rnd 13: P
Switch back to 220 Effects
At some point, remember to cinch shut any hole from CO as with large salami.
Rnd 14: K
Rnd 15: k2, k2tog (27 sts)
Rnd 16: K
Rnd 17: k1, k2tog (18 sts)
Rnd 18: K
Stuff now
Rnd 19: k1, k2tog (12 sts)
Rnd 20: K
Rnd 21: K2tog (6 sts)
Cut yarn and pull tail through remaining sts to cinch shut and then weave in end.