FAQ

HOW TO STORE SALAMI

As a cured meat salami can keep for months. The best way to store any cured meat is by hanging it in a cool and ventilated place (approximately 10ºC to 15ºC) where it will continue to mature. If this is not possible, then place in the fridge.

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.

Once cut, the salami should be wrapped with a Tea Towel around the cut surface and placed in the fridge. 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.

IS THE MOLD ON THE SALAMI SAFE TO EAT?

Mold is a safe and vital part of the artisan process, creating flavor and protecting salami from bad bacteria. Once the salami is released from our curing cells and vacuum sealed, the fluffy white mold can transform into a variety of colors that you sometimes see on the surface.

HOW DO I STORE IT?

Keep the salami cool in the refrigerator until ready to eat or take to a party, picnic, etc. Once opened and cut, wrap any leftover salami in a dry tea towel or a resealable plastic pouch and store in the refrigerator.

DO I EAT THE SKIN?

For the best taste experience, we recommend peeling. Even though we use natural casings which are edible, it’s better to serve it without the casing to get the full flavor of the salami.

HOW TO REMOVE THE PEEL

To remove the peel, cut off the tip, score the salami lengthwise along as much of the salami you plan to eat, and then peel off that portion & peel slowly as it may be slightly brittle and dry.

SHIPPING

Shipping for Salami is a flat rate of $3.95. Contact us for a delivery quote on our Custom Gift Hampers.