One of our core passions is as traditional as you can get — charcuterie. If you’re new to the wide-world of cured meats, you might be wondering just what the heck that white stuff on your salami is.
Well, it’s mould (or mold for our American friends out there) and we’re darned proud of it!
That white stuff is an edible mould (similar to what’s on cheese) called Penicillium Nalgiovense, and it’s a very, very good mould. We use it in several styles of salami as it helps with the ageing process and acts as a protective layer against the bad mould and other unwanted bacteria. When we set the right environment, the good mould out-competes the bad mould — stopping it from taking root on the drying product.
We just love history and tradition when it comes to food, and this mould is an essential part of the fermentation process. Just like a fine wine, it takes love and time. Yes, there are plenty of shortcuts that could be used to speed up the production, but we really believe that the traditional approach is best and believe it shows in our products.
Also, that lovely mould adds to the flavour. We’ve been making charcuterie for some time now, and our mould has a distinct flavour profile that is unique to us. We’re so proud of it, but don’t worry, you don’t have to eat it if you don’t want to. It has its own unique flavour that compliments the salami, but you can easily remove the casing beforehand… just saying, you don’t have to. You do you.
We make nearly 20 styles of salami and whole-muscle salumi and that doesn’t even count our snack sticks and jerky. Plus, we’ve been making smaller 150 gram sticks that you might see in your local grocery store, and planning on adding more in that format in the coming months.
