Let’s talk about mould
Lets Talk Mould. The mould on the outside of salami is naturally occurring, sprouting when it’s hanging in the dry rooms post-fermentation. It’s a triple whammy – protecting the salami inside from unwanted bacteria, keeping the casing damp while allowing it to breathe, and enhancing flavour. We’re big believers in mould at Salumi – making a conscious decision 10 years ago to slow-age with mould intact, the way it’s been done in Italy for hundreds of years.