storage information
For more answers to common questions visit our Frequently Asked Questions
ABOUT OUR MEATS
Our small goods are crafted using traditional methods and old family recipes that have been passed down through generations. They are gluten-free, ready to eat. We use premium Australian meats, including free-range options. Natural animal casings are used for many of our salami products, resulting in variations in shape and size. As the meat ages, it will become drier and develop a more intense flavour.
STORAGE
For sealed or to age whole salami sticks, it is best to store them in a cool, dry, ventilated space, ideally between 10ºC and 15ºC. This temperature range promotes the natural curing process, allowing the flavours to develop fully. When you open sealed salami or cut it, you can still preserve the quality of opened packages by wrapping the salami in a brown paper bag, wax paper, or a clean tea towel and then placing it 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. 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.
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, which can also be blue/green, acts as a natural barrier to protect the salami from competing mould or bacteria. 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 it can easily be removed with a damp cloth, or if possible, by peeling off the casing.