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
Wild Boar Saucisson with Hazelnuts, 100% French (air-dried wild boar salami with hazelnuts) 180g
Half real wild boar from French forests, with roasted hazelnuts, hand-tied and slowly air-cured.
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 domestic pork, with a firm, rich texture. These are exactly the qualities that make our saucisson so full-bodied and the ideal introduction for anyone who wants to discover game meat without having to adjust too much.
This salami from Venandi Sauvage is the most delicious in its range: 46% wild boar, hunted in the French forests, mainly in the Côte-d'Or, plus 3% roasted hazelnuts.
The nuts add bite, a subtle sweetness, and a roasted aroma that complements the robust game flavor without overpowering it. The sausage is firm and compact, with a clear aroma.
It is made the traditional way: natural casing, tied by hand, then slowly matured without accelerators. From the hunt to the finished sausage, everything happens in France, and it is produced in the Rhône department.
It is best to take it out of the refrigerator 30 minutes before slicing. Thinly sliced, the hazelnuts stand out; thickly sliced, the wild boar takes center stage. It pairs well with a hard cheese, a Côtes du Rhône, or a spoonful of fig jam.
Note: The sausage continues to mature and naturally loses some weight.
Weight: approx. 180 g
Casing: natural pig casing, tied by hand
Ingredients: wild boar meat and fat (France) 46%, pork meat and fat (France) 46%, hazelnuts 3%, salt, lactose, spices and herbs, dextrose, sucrose, preservative E252 (potassium nitrate), ferments, noble mold flora
Allergens: hazelnuts, 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 →
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