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.
Venandi
Wild Venison Salami 100% French (Roe Deer Salami) 180g
Hand-tied, air-dried, 25 times leaner than beef
Sales unit: Piece of approx. 180g
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Game Meat Knowledge
Roe deer: the finest game
Milder than wild boar, very tender and without the strong gamey flavour that some people dislike. Roe deer is the easiest game meat to start with.
Just as suitable for quick dishes as for fine terrines.
Made from French forests, especially the Côte-d'Or, and half real roe deer meat: This saucisson is knotted by hand and traditionally air-dried in a natural casing – without any industrial drying accelerators. It is made in the Rhône department. The roe deer meat is firm and fine-grained.
The saucisson tastes best at room temperature: take it out of the refrigerator 30 minutes before slicing. Thinly sliced, the delicate aromas come to the fore; in thicker slices, the full, rich flavour is revealed.
Note: The product continues to mature and naturally loses weight.
Weight: approx. 180 g
Casing: natural pig casing, knotted by hand
Ingredients: roe deer meat and fat (France) 50%, pork meat and fat (France) 50%, salt, lactose, spices and herbs, dextrose, sucrose, preservative E252 (potassium nitrate), ferments, noble mould flora
Allergens: milk (lactose)
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 recognise genuine spoilage →
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