45 days in. Looks almost identical to the 28 day pictures. The top of the roast is pretty much all fat, so I took a picture of the side, which has a mix of meat and fat, so you can see the color of the meat as compared to the fat. Changes are more subtle between 28 and 45 days, with the meat getting darker, and roast getting a bit more firm. Not as much evaporation going on at this point with the well established crust.