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 Fine with Piment d'Espelette AOP (Dry Sausage) by Charcuterie Millas 200g
Thin, air-dried sausage made from Apalhat pig and mild Espelette pepper from the Basque Country, without nitrite curing salt
Sales unit: Piece of approx. 200g
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In the Monts de Lacaune, this thin dry sausage is called "Ficelou", meaning little string.
It is about the thickness of a thumb, which allows it to dry faster than a saucisson and gives it a more concentrated flavor. Charcuterie Millas makes its Ficelou from pork shoulder and belly, stuffs it into natural casing and hangs it in its natural drying rooms at an altitude of over 850 meters. There, the mountain air does the rest.
The Piment d'Espelette AOP comes from the Basque Country, a few hours further west. It is not a hot chili, but a warm, fruity one, with a heat that announces itself rather than biting. In the sausage, it provides a slight redness and an aroma that goes well with the Sarawak pepper. Millas herself says that this sausage is their mildest version of all.
Like all dry sausages from the house, this one is also made without nitrite curing salt and without preservatives. The pigs come from the Filière Apalhat: straw bedding, non-GMO grain feed, and at least eight months of fattening with breeders located less than 30 kilometers from the workshop.
The Ficelou is the sausage for on the go. It fits in your jacket pocket, requires no knife, and a piece of it helps stave off a little hunger in between. Leave it at room temperature for fifteen minutes before slicing it, then it tastes best.
White fuzz on the sausage?
That 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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