Do our Meats Contain Nitrates?
- Nitrates are responsible for the pink color of cured meat.
- Nitrates react to naturally occurring substances in meat that provides a unique flavor
- Nitrates stops the growth of harmful bacteria, such as Salmonella
If you’ve ever had one of our meats, you may have noticed some white dust coating the surface. This is white mold, but don’t be alarmed, this mold is your friend! The white mold is perfectly safe to comes as a result of the fermentation process and is penicillin based, White mold is perfectly safe to eat, you can find similar molds on cheeses like french brie.
Mold offers two advantages when it comes to meat.
During fermentation, our production team applies a solution to encourage white mold growth. The white mold is a natural deterrent to competing, toxic molds and bacteria. After fermentation, we brush off most of the white mold, but leave some intact, the mold is perfectly safe to eat and offers a unique flavor and aroma. However, the mold and casing can be removed entirely, if you’d prefer to enjoy your salami without mold. In other words, white mold helps keep our meat safe and delicious while it ferments.
White mold is perfectly safe to eat, and offers a unique flavor and aroma. However, both the mold and casing can be removed without a problem. So enjoy your salami with or without your friendly mold!
Are Your Meats Safe to Eat at Room Temp?
Yes! Online orders may take several days and occasionally over a week for delivery, this is no cause for concern as our meats are shelf stable and can be stored at room temperature!
Our products are cured and fermented, which are ancient forms of food preservation that remain perfectly effective in modern day. “Good” bacteria are added to our product while still raw. These added bacteria consume compounds, such as sugar, and create acid (lowering the pH level), increases alcohol content, and decreased water activity. All of these factors prevent the growth of toxic, harmful bacteria. In other words, the healthy bacteria that we add turns the salami into an environment uninhabitable to harmful bacteria
Fermentation adds to the texture, aroma, and flavor of our salamis. As already mentioned, the added bacteria consumes sugar, and in turn, produces Acid. The new influx of Acid is the cause for the signature tangy flavor of cured meats.