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
Saucisson de Sanglier Sauvage Fumé (Wild boar salami smoked over beechwood) 180g
Traditionally smoked, 100% French craftsmanship
Sales unit: Piece of approx. 180g
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🐗 Fun Fact: Wild Boar
The most famous game meat of all – robust in flavor, more rustic than pork, with a firm, rich texture. These are exactly the characteristics that make our saucisson so distinctive and the ideal introduction for anyone who wants to discover game meat without having to adjust too much.
Hunted in French forests, mainly in Côte-d'Or, and handcrafted into saucisson in the Rhône department: This wild boar saucisson is made with 50% real game meat and is produced using traditional methods – dried, smoked with beechwood, and then aged. It is smoked with real smoke, not artificial smoke flavoring.
The result: a robust, slightly smoky flavor with a pleasantly firm texture.
Note: The product continues to mature and naturally loses weight during this process.
Practical tip: Let it rest at room temperature for 30 minutes before slicing to bring out the full flavor.
Why beechwood? Beech is the first choice in France for artisanal smoking. It produces a mild and even smoke that penetrates deep into the meat without overpowering it – unlike oak (too strong) or fruitwood (too sweet). It is the ideal choice to balance the natural intensity of wild boar.
Weight: approx. 180 g
Casing: Natural pork casing
Ingredients: Wild boar meat and fat (France) 50%, pork meat and fat (France) 50%, salt, lactose, spices and herbs, dextrose, sucrose, preservative E252 (potassium nitrate), ferments, noble mold 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 recognize genuine spoilage →
🚚 Liefergebiet
Der Versand unserer Artikel erfolgt standardmäßig nach Deutschland, Österreich und Dänemark. Kunden aus anderen EU-Mitgliedsstaaten können Bestellungen aufgeben, sofern sie eine Lieferadresse in unserem angegebenen Liefergebiet angeben oder die Abholung/Weiterbeförderung durch einen eigenen Dienstleister selbst organisieren.
