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Mould, the good kind!

On World Salami Day, Agrantec’s Marketing Consultant, Surabhi Miah shares her experience of visiting a charcuterie and learning about the mould on Salami as part of its production.

As a company that works with food producers across various food categories, learning the production process of charcuterie has remained an eye-opener for me!

Before my first visit to our clients’ charcuterie business, I had (as I would like to believe most lay-person would) that mould, of all kinds on our food, is a big NO! However, to my surprise, mould is often used by charcuterie and dairy producers as a way to protect and increase the shelf life of their products.

The mould on salami is an entirely natural occurrence caused by the fermentation process and is penicillium based. The white mould is completely edible and adds its own flora and flavour to the salami as part of the artisan process. 

As the mould is a naturally occurring process, slight discolouration in the white isn’t a cause of concern. The mould can feature a grey or yellowish hue and still be completely natural and safe. 

However, if the mould is brown, blue, or even black, you shouldn’t eat the salami. Darker hues may mean an error during the preparation or fermentation process that led to the development of unsafe mould.

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