Some information on
storing our artisan meats
For more answers to common questions visit our Frequently Asked Questions
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.
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”.
Wrap opened packages of meat in a brown paper bag, wax paper, or tea towel. Store in a cool dry ventilated place (10ºC to 15ºC is best) where it will continue to mature. If this is not possible place wrapped salami in the fridge. Please be aware the product will become dryer as it is aging.
For best 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.
Please be aware the product will become dryer as it is aging.
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.
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.