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.
Chorizo from the Basque Country
For those who like it fiery — Basque temperament in slices
Sales unit: Piece approx. 220g
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As an aperitif, thinly sliced and accompanied by a semi-dry Madeira and Cornicabra olives, it will transport you to southern Spain and become an essential seasoning to enhance your recipes.
Chorizo, the fiery-spicy, traditional Spanish paprika sausage, captivates culinary connoisseurs worldwide with its intense color and incomparable taste.
As one of Spain's most outstanding and popular sausage specialties, it has long since also secured a permanent place in the exquisite gastronomy of other countries, such as the French Basque Country.
Read more about it in our blog. It will make your mouth water!
Information about genuine Saucissons Secs air-dried in a natural casing
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 genuine spoilage →
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