storage information

ABOUT OUR MEATS

Our smallgoods are made using family recipes passed through the generations, they are gluten free, ready to eat, have been preserved through curing ageing & drying.

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We use premium Australian meat including free range. Natural casings are used for most of our salami resulting in variation and shape with unit size. As the meat continues to age it will become dryer and more intense in flavour. “Like us, they improve with age”.

 

STORAGE

To properly age whole salami sticks, it is essential to store them in a cool, dry, and well-ventilated environment, ideally between 10ºC and 15ºC. This temperature range promotes the natural curing process, allowing the flavors to develop fully. If a suitable environment isn't available, you can still preserve the quality of opened packages by wrapping them in a brown paper bag, wax paper, or a clean tea towel, and then placing them in the refrigerator. Keep in mind that regardless of your storage method, the salami will become drier over time as it continues to age, which is a natural part of the curing process that enhances its flavor and texture. Regularly check the salami for any signs of excessive drying or spoilage to ensure the best quality.

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For superior quality, salami is best eaten as soon as it is cut, and you should remove only enough skin to access the quantity of salami you require. You may notice that the cut end of the salami discolours – this is due to slight oxidation. The salt may also have started to crystallise on the end surface, which may alter the taste slightly, but it will just be the end piece that is affected, and the remainder of the salami will be fine.

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MOULD ON SALAMI

Mould is a safe and vital part of the artisan process, “Penicillium Nalgiovense” is the standard Salami mould. This fluffy white mould, but can also be blue/green, and acts as a natural barrier to protect the salami from competing​ mould ​or bacteria. 

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The mould also keeps the salami from drying out too fast, thus slowing the drying process and enabling the development of all kinds of delicious flavours. Salami is often cleaned before packaging to have a uniform and pleasing look, but if ever mould happens to reappear it can easily be removed with a damp cloth, or if possible, by peeling off the casing.