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 Venison Salami 100% French (Venison Salami) 180g
Half a French Red Deer from the hunt, without any distracting ingredients
Sales unit: Piece of approx. 180g
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Game Meat Knowledge
Venison: the big game
Darker and bolder than venison from roe deer, but without the intensity that some find off-putting in wild boar. Red deer meat is firm and deep red.
If you like roe deer venison but are looking for a bit more character, venison is the next step.
Half red deer, which roamed freely and was hunted in the French forests, especially in the Côte-d'Or, and half French domestic pork. Otherwise salt, spices, ferments. No nuts, no smoke, no wild garlic.
This is the starting point of the range. All the other sausages from Venandi add something extra; this one lets the meat speak for itself, and that is how you really experience what venison is: dark, firm, with a sweetness on the finish that roe deer venison lacks and that is masked by the intensity of wild boar. Per 100 g, it contains 33 g of protein and 15 g of fat.
The saucisson is made in a natural pork casing, tied by hand, and then slowly air-dried without industrial accelerators. Everything from the hunt to the finished sausage takes place in France, produced by Venandi Sauvage par Nature in the Rhône department.
It is best to take it out of the refrigerator 30 minutes before slicing. Thinly sliced, it is tender; thickly sliced, the venison really comes through. Pair it with an aged Comté, a red wine from the Rhône Valley, and nothing else to distract you.
Note: The sausage continues to mature and naturally loses some weight.
Weight: approx. 180 g
Casing: natural pork casing, tied by hand
Ingredients: venison 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 develops 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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