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 Salami with Wild Garlic – Venison Salami 180g | Venandi
Forest herbs meet forest game: venison and wild garlic from the same French forests
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 about 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 way to go.
Venison and wild garlic, two things from the same forest, in one sausage.
This saucisson comes from Venandi Sauvage par Nature. Half is red deer venison from French forests, where it roamed free and was hunted, especially in the Côte-d'Or, the other half French domestic pork. Plus 1% wild garlic. When sliced, you can see a dark, firm sausage with light fat pockets and fine green specks.
Venison is dark and has a sweet aftertaste that roe deer venison lacks: bolder than roe deer, but without the intensity of wild boar. Wild garlic adds a mild garlic note, greener and softer than garlic, and takes the edge off the game. 1% may sound like little, but it is enough for wild garlic. Per 100 g, there are 32 g of protein and 15 g of fat.
For 100 g of finished sausage, 153 g of meat is processed, the rest is lost during drying. It is stuffed into natural pig intestine, tied by hand, and then slowly air-dried with ferments and noble mold flora, without industrial 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 wild garlic comes through; thickly sliced, the venison. Pair it with goat cheese, a red wine from the Rhône Valley, and a piece of buttered bread.
Note: The sausage continues to mature and naturally loses some weight.
Weight: approx. 180 g
Casing: natural pig intestine, tied by hand
Ingredients: pork meat and fat (France) 50%, venison meat and fat (France) 50%, salt, wild garlic 1%, 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 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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