Singing Pastures'fennel salami is reminiscent of the classic Tuscan countryside. Aromatic and bright from a dusting of coarse-ground fennel seeds, this fennel salami has an alluring, delicately fresh, sweet flavor.
Salami can be kept at room temperature, but we recommend wrapping it in its packaging and keeping it refrigerated.
White and/or blue-green mold on the casing is part of the culture (similar to the mold found on cheese),and can be peeled off before eating.
This Salami is a collaboration between Singing Pastures and Vermont Salumi. The pork is raised in Maine by John and Holly Arbuckle and salami is made and cured in Vermont by Vermont Salumi.
The salami begins as regular looking sausages to which culture is added and they are allowed to ferment, dry and cure for a minimum of 30 days.
You may notice naturally occuring blooms of mold on the casing of the salami. As part of the curing process, salamis are inoculated with specific cultures that are beneficial to the aging and flavor development of salami. This mold is harmless, and a key component of the dry cure process.
Dry salami can have both white mold (penicillium nalgiovense) and blue/green mold (penicillium glaucum), similar to the mold found on cheese. Nalgiovense provides a mushroom like flavor and glaucum comes across more nutty. Depending on storage conditions mold may change in color.
Probably the BEST fennel Salami I have ever had. Excellent flavor and texture. We will be getting that again!
Absolutely one of the best Fennel Salami I have ever had! Excellent texture and flavor!
