Mold on salami – This mold is a beneficial mold used in traditional salami production and is by no means harmful, a bit like, for example, the natural ripening mold on farmhouse goat cheese or the white layer of mold on Camembert.
During production, the salamis are sprayed with this beneficial mold (a Penicillium) and then placed in special ripening rooms to mature, where the mold grows well. This mold can sometimes develop greenish-blue spots, which is so to speak the bloom of the mold. However, the salami is not spoiled and can therefore continue to be consumed without any concerns.
If the mold bothers you visually, it is best to brush it off with a vegetable brush or something similar.
Dry sausage tends to dry out: As soon as it is left open in the air and in the sun, it continues to dry out naturally and becomes firmer. For this reason, the weights cannot be stated exactly – each piece is handmade and a natural product, which is why the actual weight may vary slightly.
Saucisson Sec with Truffle 250g - Charcuterie Millas
Dry saucisson from the Tarn with 2% summer truffle, without nitrite curing salt and coloring
Sales unit: Piece of approx. 250g
-
Hurry, only 1 item left in stock!
A classic with a touch of luxury: Saucisson sec from the Tarn, refined with genuine summer truffle.
Charcuterie Millas produces this saucisson in the Monts de Lacaune, where the sausage also dries naturally. The base is the classic recipe of lean pork fillet and bacon, seasoned with salt and pepper – refined with 2% summer truffle. When cut, fine dark truffle pieces are visible in the light-colored meat.
The taste remains earthy and spicy rather than overpowering: The summer truffle provides a fine, slightly mushroomy note that blends with the strong, slightly sweet seasoning of the sausage instead of overpowering it. This is not a truffle-bomb saucisson, but a saucisson sec with a subtle extra layer – for everyone who likes the classic sausage and wants something more.
Production: The saucisson matures and dries naturally in the Monts de Lacaune, completely without nitrite curing salt and without coloring.
Serve in thin slices at room temperature, for example with bread and butter or as cold cuts for an aperitif. A dry white wine or a light, chilled red wine from the southwest pairs well with it.
Note: The product continues to mature and naturally loses weight in the process.
Good to know: The summer truffle (Tuber aestivum) used here is milder than the black winter truffle and tastes more nutty and earthy than intensely perfumed. At 2%, it is a fine undertone, not a dominant truffle flavor.
White fuzz on the sausage? This is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. What the bloom is, how to store the saucisson and how to recognize real spoilage →
🚚 Liefergebiet
Der Versand unserer Artikel erfolgt standardmäßig nach Deutschland, Österreich und Dänemark. Kunden aus anderen EU-Mitgliedsstaaten können Bestellungen aufgeben, sofern sie eine Lieferadresse in unserem angegebenen Liefergebiet angeben oder die Abholung/Weiterbeförderung durch einen eigenen Dienstleister selbst organisieren.
