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.
Saucisson d'Ardèche with Nyons Olives 200-250g
Sales unit: Piece of approx. 230 - 250g
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In stock
Pure pork saucisson sec, whose flavor is enhanced by the addition of black olives from Nyons.
These olives, produced in the Drôme department, are known for combining mildness and flavor.
They have a PDO (Protected Designation of Origin). PDO stands for "Appellation d'Origine Protégée" and means "Protected Designation of Origin". It is an EU seal that identifies products originating from a specific geographical area whose quality or characteristics are due to this place of origin. It serves as a quality guarantee for consumers.
Now try the taste of Provence in thin slices!
Tip: Slice thinly Enjoy as an aperitif or on a charcuterie board with good rustic bread. Store in a dry and well-ventilated place.
White bloom on the sausage?
This is the bloom that forms during curing: 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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