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 d'Ardèche with Piment d'Espelette 200-250g
Sales unit: Piece of approx. 230 - 250g
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In stock
The traditional air-dried Saucisson Sec made from pure pork by Teyssier has a distinctive flavor and a balanced spiciness.
Seasoned with Piment d'Espelette from the Basque Country, a mildly spicy pepper, it makes a colorful and flavorful aperitif.
This artisan-made saucisson is an original and delicious blend, perfect for connoisseurs.
The sausage symbolizes the wonderful connection between the Basque Country and the Ardèche.
Tip: Slice thinly. Enjoy as an aperitif or on a charcuterie board with good rustic bread. Store in a dry and well-ventilated place.
Labels: Highest quality - Made according to age-old tradition
White fuzz on the sausage?
This is the bloom that forms during curing: not a defect, but a sign of artisan production. It is edible and can be wiped off with a cloth. What the bloom is, how to store your saucisson, and how to recognize genuine spoilage →
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