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 (Dry Sausage) with Roquefort by Charcuterie Millas 200g
Fine pork sausage from the Monts de Lacaune with real Roquefort, air-dried and without nitrite curing salt
Sales unit: Piece of approx. 200g
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Two classics from southern France in one sausage!
Charcuterie Millas in the Monts de Lacaune makes its fine dry sausage (saucisson) from pork shoulder and belly and mixes in Roquefort “Le Vieux Berger”.
The cheese comes from the neighboring valley, the Roquefort caves are located just around 50 km away, and it is made from the milk of Lacaune sheep, the same breed that has been kept in these mountains since time immemorial.
The sausage is stuffed by hand and air-dried. It is seasoned only with salt and Sarawak pepper, no nitrite curing salt is used. The Roquefort gives it a strong, slightly salty taste that pairs well with the pork and does not dominate.
Slice the sausage thinly and serve it with an aperitif, accompanied by a sweet white wine or a full-bodied red.
On a platter with dried fruit, nuts, and whole-grain bread, it looks great, and cut into pieces, it fits into pasta, salad, or a hearty tart.
White fuzz on the sausage?
This is the bloom that forms during ripening: 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 →
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