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
Chorizo de Sanglier Sauvage 100% French (Wild Boar Chorizo with Paprika) 250g
Wild boar instead of domestic pig: a chorizo where the meat holds its own against the paprika
Sales unit: Piece of approx. 250g
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🐗 Fun Fact: Wild Boar
The best-known game meat of all – robust in flavor, more rustic than domestic pork, with a firm, rich texture. These are exactly the characteristics that make our saucisson so distinctive and the ideal introduction for anyone who wants to discover game meat without having to adjust too much.
This chorizo from Venandi Sauvage consists of 47% wild boar hunted in the French forests, mainly in the Côte-d'Or, plus 43% French domestic pork. While its siblings in the range feature hazelnuts or beech smoke, paprika takes center stage here.
It is seasoned with mild paprika, and the heat comes separately from cayenne pepper, so that the paprika flavor does not rise and fall with the spiciness. This is complemented by garlic, pepper, oregano, and coriander. Coriander is the ingredient that a Spanish chorizo does not know: It brings a bright, almost lemony note that suits the game well.
Per 100 g, there are 8.9 g of fat and 31 g of protein.
It is made in a natural pig casing, slowly dried together with the paprika and without artificial flavors. 153 g of meat are processed for 100 g of finished sausage, the rest is lost during drying. From the hunt to the finished sausage, everything happens 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, the paprika stands out; thickly sliced, the wild boar. It pairs well with a sheep's milk cheese from the Pyrenees, a robust red from the south, or simply bread and a glass of beer.
Note: The sausage continues to mature and naturally loses some weight in the 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 real spoilage →
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