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 Parmigiano Reggiano 200-250g
When the Ardèche Goes to Italy: Saucisson with 5.5% Parmesan PDO
Sales unit: Piece of approx. 230 - 250g
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Ardèche meets Emilia-Romagna: a saucisson with large chunks of Parmigiano Reggiano.
For generations, Teyssier in the Ardèche has been making saucisson from French pork, and with this variety, the family welcomes a guest into their home: genuine Parmesan with protected geographical status, aged for twelve months, added to the sausage in large chunks. When sliced, it is immediately visible as light-colored islands in the meat.
The cheese makes up 5.5% of the sausage, and that is enough: the Parmesan brings salt, umami, and the fine graininess characteristic of an aged Reggiano, without overpowering the pork. On the tongue, the cheese melts slightly, complemented by the robust, slowly dried saucisson. It is a combination that feels completely natural in the mouth, as if it had always existed.
It is made like all Teyssier saucissons: meat and bacon from French pork (VPF), freshly butchered, trimmed and pre-salted, then coarsely ground, stuffed into natural casing, tied by hand and dried in the mountain air of the Ardèche.
Thinly sliced for an aperitif, with a glass of red wine and a few olives. It is also excellent on a platter alongside a piece of Parmesan and a few walnuts, or diced over a rocket salad with balsamic vinegar. Leave at room temperature for half an hour before slicing.
Note: The product continues to mature and naturally loses weight during this process.
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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