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.
Saucisse Sèche with Liver 320g | Charcuterie Millas, Tarn
Dry sausage made from shoulder, belly and liver of the Apalhat pig, air-dried in the Monts de Lacaune, without nitrite curing salt
Sales unit: Piece of approx. 320g
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Everyone knows liverwurst, but liver in a dry-cured sausage is something else entirely.
For this saucisse sèche, Charcuterie Millas mixes pork shoulder and belly with pork liver, stuffs it all into natural casing, and lets the sausages mature in its drying rooms at an altitude of 800 meters, exposed to the air.
The liver gives the sausage a darker color, a deeper, slightly tart flavor, and a softer texture than a classic saucisson. Those who like liver will get plenty of it here without it overpowering everything else.
Seasoning is kept to a minimum: salt and Sarawak pepper from Borneo, nothing else. No coloring, no preservatives, and above all, no nitrite curing salt. Instead, the color comes from chard juice and dried carrots, just as it was done in the past before the industry switched to nitrites.
The meat comes from the Filière Apalhat, which the Zerouali family founded in 1999 with farmers from Tarn and Aveyron. The pigs live on straw, eat non-GMO grain, and are allowed to grow longer than usual. You can tell by the fat, which is particularly important in this sausage.
In Lacaune, saucisse de foie is eaten as an aperitif, sliced thinly, with a pat of butter and a piece of rustic bread. Pair it with a robust red from Gaillac or a glass of cider.
White fuzz on the sausage?
That 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 your saucisson, and how to recognize genuine spoilage →
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