Simply seasoned with cracked pepper, red wine and garlic. The flavor of this salami is balanced and earthy.
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.
Vermont Salumi combines fresh ground pork and spices in all-natural casings. Each link is hand tied, fermented, and aged for three weeks to develop superb taste and texture.
These start out 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.
Vermont Salumi's 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.
